Enchilada Manicotti

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

May 3, 2017

Ingredients

oz Jack cheese

cup ricotta

can (11 oz) refried beans

tablespoons parsley

small onion

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

box manicotti shells

oz Jack cheese

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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.

No nutrition information available for 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!