Skip to Content
Menu

Enchilada Manicotti

  • Save Recipe
  • Prep 30 min
  • Total 60 min
  • Servings 14
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
A twist on a classic Betty Crocker™ enchilada recipe, this uses pasta instead of tortillas to hold the cheesy filling.
by: The Food in My Beard
Updated May 3, 2017
  • Save
  • Share
  • Keep Screen On

Ingredients

Filling

  • 4 oz Jack cheese
  • 1 cup ricotta
  • 1 can (11 oz) refried beans
  • 4 tablespoons parsley
  • 1 small onion

Sauce

  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • 1 tablespoon cumin
  • 1 diced bell pepper
  • 3 chopped chipotles from a can with adobo
  • 1 teaspoon dried oregano
  • 1 clove diced garlic

Other

  • 1 box manicotti shells
  • 4 oz Jack cheese

Steps

  • 1
    Mix sauce ingredients in a saucepan and bring to a simmer for 15 minutes.
  • 2
    Mix filling ingredients in a large bowl.
  • 3
    Boil Manicotti shells according to package and strain.
  • 4
    Pour some of the sauce in the bottom of a casserole pan.
  • 5
    Stuff filling into shells.
  • 6
    Coat filled shells in sauce. Top shells with more sauce and cheese. Bake at 350°F for 30 minutes.
  • 7
    Allow to cool 10 minutes and serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you. Today's twist: Enchilada Manicotti, TheFoodInMyBeard's version of Betty's classic Cheese Enchilada recipe. It’s so fun to join all the Tablespoon bloggers this week with recipes from the Betty Crocker “Big Red” cookbook. I choose one of my all time favorite dishes to add a twist to—enchiladas. For the twist, I decided to merge the enchiladas with another childhood favorite, manicotti. I actually followed the recipe from the book pretty closely, adding a few things for personal preference, and a few things to make the enchiladas more manicotti-like. These enchilada manicotti came out great. My mom had a version of the cookbook from 2001, and also from 1978, so I had a lot of fun comparing the books and checking out the retro recipes!
© 2023 ®/TM General Mills All Rights Reserved