Creamy Enchilada Mannocotti
Experience a fusion of Italian comfort and Mexican flair with this irresistible Creamy Enchilada Manicotti recipe! Perfectly al dente manicotti shells are generously stuffed with a creamy blend of shredded chicken, cream cheese, sour cream, and zesty green chilies, then baked to perfection under layers of enchilada sauce and gooey Mexican cheese. Infused with bold spices like cumin, chili powder, and garlic, this dish marries the richness of classic enchiladas with the elegance of stuffed pasta. Easy to prepare in under 30 minutes, this flavorful casserole is perfect for weeknight dinners or crowd-pleasing gatherings. Serve with Spanish rice or a crisp side salad for a truly satisfying meal that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 2 cups Shredded chicken
- 8 ounces Cream cheese, softened
- 2 cups Shredded Mexican cheese blend
- 1 cup Sour cream
- 4 ounces Canned diced green chilies
- 2 cups Enchilada sauce (red or green)
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a large baking dish with olive oil.
Cook the manicotti shells in a large pot of salted boiling water for 6-7 minutes, or until just al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded Mexican cheese blend, sour cream, diced green chilies, cumin, chili powder, garlic powder, salt, and black pepper. Mix until fully combined and creamy.
Using a spoon or a piping bag, carefully stuff each manicotti shell with the chicken and cheese mixture. Be gentle to avoid tearing the pasta.
Spread 1 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Arrange the stuffed manicotti shells in a single layer on top of the sauce.
Pour the remaining 1 cup of enchilada sauce evenly over the top of the stuffed shells.
Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the top of the dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro before serving. Pair with a side salad or Spanish rice for a complete meal.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 401 mg | 31% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
