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Healthy Chicken Taco Stuffed Shells - A Lighter Take on a Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Jumbo pasta shells: 20–24 shells, cooked al dente
  • Cooked chicken breast: 2 1/2 cups, finely shredded (rotisserie works great)
  • Olive oil: 1 tablespoon
  • Yellow onion: 1 small, finely diced
  • Bell pepper: 1 small (any color), finely diced
  • Garlic: 2 cloves, minced
  • Taco seasoning: 1 1/2 tablespoons (store-bought or homemade, low-sodium preferred)
  • Black beans: 1 cup, rinsed and drained
  • Corn: 3/4 cup (frozen or canned, drained)
  • Plain Greek yogurt (2% or 0%): 3/4 cup
  • Salsa: 1 1/4 cups (divided; choose your favorite heat level)
  • Low-moisture part-skim mozzarella or Mexican blend cheese: 1 cup, shredded (divided)
  • Fresh cilantro: 1/4 cup, chopped
  • Lime: 1, zested and juiced
  • Salt and pepper: to taste
  • Optional toppings: sliced scallions, diced tomatoes, avocado, extra cilantro, hot sauce

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish. Spoon 1/2 cup of salsa into the bottom and spread it out.
  2. Cook the shells: Boil jumbo shells in salted water until just al dente. Drain and lay them on a parchment-lined sheet to cool so they don’t stick.
  3. Sauté the veggies: Warm olive oil in a skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened, then add garlic for 30 seconds.
  4. Season and build flavor: Stir in taco seasoning. Add shredded chicken, black beans, and corn. Cook 2–3 minutes to warm through. Remove from heat.
  5. Create the creamy base: In a large bowl, mix Greek yogurt, 3/4 cup salsa, half the cheese, lime zest, and 1 tablespoon lime juice. Season with salt and pepper.
  6. Combine filling: Fold the warm chicken mixture into the yogurt mixture. Add chopped cilantro. Taste and adjust salt, pepper, or lime.
  7. Stuff the shells: Fill each shell with a generous spoonful of the mixture and nestle them into the baking dish, open side up.
  8. Top and bake: Spoon the remaining salsa over the shells and sprinkle on the remaining cheese. Cover loosely with foil and bake 15 minutes. Uncover and bake 8–10 minutes more, until bubbly and lightly golden.
  9. Finish and serve: Let rest 5 minutes. Add your favorite toppings like scallions, tomatoes, avocado, more cilantro, or a squeeze of lime. Serve warm.