Creamy Enchilada Mannocotti

READY IN: 1hr
Recipe by barberbabe

I got this from Cooking for Real and changed a few things. But this ROCKS!!!! My family's eyes rolled back in their heads, lol...

Top Review by RachelAnn in Japan

This was really good! The filling was not as rich as the sauce so there was a good contrast. I am sure this recipe would work with tortillas too for a more traditional enchilada. I think next time I will replace the sour cream with ricotta cheese. I think I would prefer the filling more without the strong sour cream taste. Also a 13 X 9 pan only fits one box of manicotti shells with a little leftover filling. I filled some of my extra manicotti and put them in a small pan for another dinner this week. Thanks for posting this!

Ingredients Nutrition

Directions

  1. Boil noodles half way drain and rinse with cold water, sit aside.
  2. Shred chicken in mixing bowl, add sour cream, chopped tomato, cilantro and garlic powder and 1 tbs of smoked paprika and fill noodles and place in casserole dish.
  3. Heat the whipping cream on medium heat add shredded cheddar, melt cheese and add the remainder smoked paprika and pour over the noodles and bake in pre-heated oven for 30 min at 350 degrees.
  4. Let this sit for 10 min before serving to cool down.

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