Name: Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1 lb. ground chicken sausage; 2 teaspoons chili powder; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1 teaspoon onion powder; dash cayenne powder; 1 cup water; 4 oz. reduced fat cream cheese; 14-16 jumbo pasta shells; 1.5 cups mild salsa; 1 cup enchilada sauce; 1 cup cheddar cheese, shredded; 1 cup Monterey Jack cheese, shredded; Diced green onions for serving; Black olives for serving (optional); Sour cream for serving (optional)

If you love a comforting, hearty meal with a twist, then you’re going to adore my Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe. This dish combines the cheesy, melty goodness of traditional stuffed shells with a spicy, flavorful Mexican flair—you get the perfect balance of savory chicken sausage, warming spices, and rich enchilada sauce wrapped up in jumbo pasta shells. When I first tried this, it quickly became a family favorite because it’s just so satisfying and fun to make together. Keep reading and I’ll share all my tips to help you nail it every time!

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Why You’ll Love This Recipe

Easy Flavor Boost: The blend of chili powder, cumin, and enchilada sauce creates authentic Mexican flavors without any fuss.
Perfect for Family Meals: This recipe makes plenty of servings, so it’s great for feeding a crowd or meal prepping.
Cheesy and Comforting: The mix of cream cheese, cheddar, and Monterey Jack melts into a creamy filling your whole family will fight over.
Simple and Customizable: You can swap spices or cheeses easily based on what you have at home or your personal taste.

A white baking dish filled with two layers of wide pasta shells, each shell coated in a rich red tomato sauce and stuffed with a cheesy filling. The top layer is covered with melted golden cheese that has browned slightly around the edges. Black olive slices are scattered across the shells, adding contrast, while fresh green herbs and finely chopped green onions are sprinkled over everything as garnish. The baking dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

You’ll find these ingredients work together like a dream, balancing creamy cheese with bold spices and tender chicken sausage. I always recommend opting for a good quality chicken sausage to get the best flavor and picking a mild salsa unless you’re into serious heat.

Ground chicken sausage: Look for pre-seasoned or plain—pre-seasoned adds convenience; plain lets you control spices.
Chili powder: Essential for authentic Mexican flavor; fresh powder makes a difference.
Cumin: Adds warmth and earthiness.
Garlic powder: A subtle but important depth of flavor.
Onion powder: Enhances the savory profile.
Cayenne powder: Just a dash to add a mild kick—adjust to taste.
Water: Helps the sausage cook down and lets the spices meld.
Cream cheese (reduced fat is fine): Makes the filling luxuriously creamy without weighing it down.
Jumbo pasta shells: Big enough to hold the filling—careful to cook al dente so they don’t fall apart.
Mild salsa: Adds freshness and a little sweetness at the base.
Enchilada sauce: The star sauce for topping that ties everything together beautifully.
Cheddar cheese: Sharp and melty, adds great bite.
Monterey Jack cheese: Creamy and smooth, perfect for melting on top.
Diced green onions: A fresh, slightly pungent garnish to finish.
Optional sides like black olives and sour cream: Great for personalizing at the table.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe is—you can totally make it your own based on what you’re craving or what’s in the fridge. Don’t be afraid to experiment with textures and spice levels!

Meat Swap: I’ve made it with spicy chorizo sausage instead of chicken sausage for a bolder, heat-packed meal—my family couldn’t get enough!
Dairy-Free Version: Use a dairy-free cream cheese and omit the shredded cheeses to keep it vegan-friendly; add nutritional yeast for a cheesy note.
Veggie Boost: Add some sautéed bell peppers or corn to the filling for extra color and crunch.
Heat Level: Add jalapeños to the sausage mixture or swap the mild salsa for a hotter version to amp up the spice.

How to Make Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Step 1: Cook and Season the Chicken Sausage Filling

Start by browning the ground chicken sausage in a large skillet over medium heat. Once it’s mostly cooked, sprinkle in the chili powder, cumin, garlic powder, onion powder, and just a dash of cayenne powder for warmth. Pour in a cup of water and let everything simmer uncovered for about 20 minutes. This step is key to letting the water evaporate while the spices deeply infuse the meat. When the water is mostly gone, lower the heat and stir in the cream cheese, then cover and simmer until it melts completely—stir well so everything becomes a smooth, creamy filling. Set it aside to cool slightly before stuffing the shells. I love this step because it gives so much flavor without making the filling too wet.

Step 2: Cook the Jumbo Pasta Shells

While your filling cools, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package directions until al dente—usually around 10-12 minutes. Don’t overcook them or they’ll tear when you fill them. After draining, lay the shells out individually on a baking sheet or cutting board so they don’t stick together. This little trick makes stuffing way easier and keeps your shells perfectly shaped.

Step 3: Assemble the Stuffed Shells

Spray your 9″x13″ baking dish lightly with non-stick spray, then pour a layer of mild salsa evenly across the bottom—this keeps the shells moist and adds a nice tang. Carefully stuff each shell with a generous spoonful of your chicken sausage mixture and place them open side up in the baking dish. Once all shells are nestled in the dish, pour the enchilada sauce generously over the top, then sprinkle equally with the cheddar and Monterey Jack cheeses. This layer of cheese melts to a gooey, golden crust that I can never get enough of.

Step 4: Bake to Perfection

Cover the dish tightly with foil and bake in your preheated 350°F oven for 30 minutes. After that, remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is bubbly and starting to brown. This last step gives you that irresistible golden top with crispy edges. You’ll want to keep an eye on it so it doesn’t over-bake. Freshly baked, this dish smells like a fiesta in your kitchen!

Step 5: Garnish and Serve

Sprinkle the cooked shells with diced green onions and serve with black olives, sour cream, and extra salsa on the side if you like. The contrast of creamy sour cream and fresh green onion adds the perfect finishing touch.

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Pro Tips for Making Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

Don’t Overcook the Shells: Cooking the shells al dente helps them hold their shape when stuffed and baked, which means no broken shells in your dish.
Simmer the Sausage Mixture Well: Letting the water cook off slowly with the spices deepens the flavor dramatically, so don’t rush this step.
Use a Mixing Spoon to Stuff: I find a small spoon or even a piping bag handy for stuffing the shells neatly without dripping.
Cover During Baking: Keep the foil on for most of baking to lock in moisture, then uncover at the end to get that perfect cheesy crust.

How to Serve Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe

The image shows a white plate with three stuffed pasta shells arranged closely in the center. Each shell has a textured golden-yellow pasta layer filled with a dark brown, spiced meat mixture and topped with melted light yellow cheese. A rich reddish-orange sauce pools beneath the shells and slightly coats their sides. The plate is on a white marbled surface, and in the background to the upper left, there is a white baking dish containing more stuffed pasta shells with a similar look, resting on a white cloth with gray stripes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these shells with diced green onions for a fresh pop of flavor and color. Black olives add a salty contrast that pairs so well, and a dollop of sour cream right on top brings cooling creaminess that balances the spices and cheese perfectly. If you want, a sprinkle of fresh cilantro or a squeeze of lime juice also brightens this dish beautifully.

Side Dishes

To complete the meal, I usually serve a simple side salad with a zesty lime vinaigrette or some Mexican street corn salad if I’m feeling fancy. Cilantro-lime rice or black beans make excellent hearty sides too, helping to round out those flavors and keep the fiesta going.

Creative Ways to Present

For special occasions, I’ve plated individual shells on colorful plates and garnished them with thinly sliced avocado and a sprinkle of smoked paprika, which instantly dresses them up. Alternatively, serving the shells in a cast iron skillet right from the oven makes for a rustic and inviting presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep really well for up to 3 days. To prevent the shells from drying out, I add a little extra enchilada sauce on top before reheating.

Freezing

Freezing this dish works like a charm! I assemble the stuffed shells in a freezer-safe dish, cover tightly with foil, and freeze before baking. When ready, bake it straight from frozen—just add extra baking time and keep it covered until the cheese bubbles.

Reheating

For best results, reheat leftovers in the oven at 350°F, covered with foil, for about 20-25 minutes to retain moisture and melt the cheese fresh again. You can also microwave single servings covered loosely with a damp paper towel to avoid drying out.

FAQs

Can I make Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe ahead of time?

Absolutely! You can prepare the stuffed shells a day in advance, cover them tightly, and refrigerate. When you’re ready, just bake them as instructed. This makes meal prep super easy, especially for busy weeknights.
What if I can’t find jumbo pasta shells?

If jumbo shells aren’t available, you can use manicotti pasta or even large ridged pasta tubes. Just adjust the cooking and stuffing accordingly—manicotti often needs a little more cooking time or gentle handling.
Is this recipe spicy?

This recipe has a mild kick thanks to the chili powder and cayenne, but it’s not overly spicy. You can easily control heat by adjusting or omitting the cayenne and using mild salsa and enchilada sauce.
Can I use a different type of meat?

Definitely! Ground turkey, pork sausage, or even beef work well. I personally like chicken sausage because it’s flavorful but leaner.

Final Thoughts

I absolutely love how this Mexican Stuffed Shells with Chicken Sausage and Enchilada Sauce Recipe brings together rich, cheesy comfort food with the bold flavors of Mexican spices. It’s become my go-to for family dinners because it’s filling, tasty, and feels special without much fuss. You’ll find that with a little prep, it turns into a crowd-pleaser that everyone requests again and again. Give it a try and watch it become a staple in your home too—it’s like a warm hug on a plate!