Enchilada-Style Mexican Stuffed Shells
 
Prep time
Cook time
Total time
 
Stuffed shells with a Mexican twist are seriously so good!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4-6 Servings
Ingredients
  • 24 Jumbo Pasta Shells
  • 15 ounces Ricotta Cheese
  • 8 ounce Cream Cheese, softened (I used ⅓ less fat variety)
  • 2 - 4.5 ounce cans Green Chiles, drained
  • 1 large Egg
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1 can Old El Paso Enchilada Sauce (Green or Red works)
  • 1 cup shredded Mozzarella Cheese
  • Smoked Paprika
Preparation Instructions
  1. Start off by preheating your oven to 350 degrees. Then bring a large pot of water to a boil, add salt, and cook the jumbo pasta shells according to package instructions stirring gently so the shells stay in tact. Then drain the cooked shells.
  2. While the pasta cooks, drain the green chiles, soften the cream cheese, and then combine the ricotta, cream cheese, green chiles, an egg, garlic powder, and salt together in a large bowl. Stir really well to make sure that the cream cheese is equally distributed.
  3. Spray a 9x13 baking dish with cooking spray and then spoon a little enchilada sauce over the bottom to coat it lightly.
  4. Cool the shells slightly so they are cool enough to handle. Fill the shells with the filling (a large spoonful should do) and place each shell in the dish filling side up.
  5. Once all of the shells are stuffed and your pan is full, spoon the enchilada sauce over the top of each shell so that they are pretty well covered and don’t dry out in the oven. Sprinkle the mozzarella cheese over the top and then sprinkle a little smoked paprika over the top. Note that I had a few shells left over and a few where the shells had broken while cooking. You can just toss them if you want.
  6. Bake the shells for at least 20 minutes or until the enchilada sauce is bubbly and cheese is melted. Serve while still warm and enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/enchilada-style-mexican-stuffed-shells/