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Enchilada Manicotti

Name: Enchilada Manicotti
Prep time: 30 min
Total time: 1 h
Yield: 14
Cuisine: Italian
Ingredients: 4 oz Jack cheese; 1 cup ricotta; 1 can (11 oz) refried beans; 4 tablespoons parsley; 1 small onion; 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; 1 box manicotti shells; 4 oz Jack cheese

3 Ratings

2 Comments

Prep 30 min
Total 60 min
Servings 14

A twist on a classic Betty Crocker™ enchilada recipe, this uses pasta instead of tortillas to hold the cheesy filling. MORE+ LESS-

By The Food in My Beard

Updated May 3, 2017

Ingredients

Filling

oz Jack cheese

cup ricotta

can (11 oz) refried beans

tablespoons parsley

small onion

Sauce

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes

can (4.5 oz) Old El Paso™ Chopped Green Chiles

tablespoon cumin

diced bell pepper

chopped chipotles from a can with adobo

teaspoon dried oregano

clove diced garlic

Other

box manicotti shells

oz Jack cheese

Steps

Hide Images

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!