Mexican Manicotti Enchilada Style Recipes

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MEXICAN MANICOTTI



Mexican Manicotti image

Yummy combo between Italian and Mexican. This is from my friend Alissa. The pasta can be stuffed up to 12 hours in advance and put in the refrigerator.

Provided by Karen

Categories     Mexican

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 9

3 cups shredded monterey jack cheese
1 (16 ounce) can refried beans
10 uncooked manicotti
1 cup water
1 (10 ounce) can enchilada sauce
8 ounces tomato sauce
1/2 cup sour cream
1/4 cup green onion, sliced
1/4 cup sliced pitted olive

Steps:

  • In a bowl, combine 1 1/2 cup cheese and refried beans.
  • Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
  • Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
  • Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
  • Pour about 1/2 the sauce into a 9x13 pan.
  • Place uncooked stuffed tubes in pan, turning each to coat with sauce.
  • Top with remaining sauce.
  • Cover and bake at 375ºF for 20 minutes.
  • Then turn shells over.
  • Continue baking, covered, for 20 minutes.
  • Uncover, top with remaining cheese.
  • Bake 4-5 minutes longer or until cheese is melted.
  • Dollop with sour cream and sprinkle with onions and olives.

Nutrition Facts : Calories 422.8, Fat 26.9, SaturatedFat 16, Cholesterol 72.3, Sodium 1571.9, Carbohydrate 22.9, Fiber 6.6, Sugar 7.4, Protein 23.7

MEXICAN MANICOTTI



Mexican Manicotti image

Serve this hearty entree with Spanish rice, homemade salsa and tortilla chips. I've also made it without ground beef, and our friends who are vegetarians requested the recipe. -Lucy Shifton, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 11

1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional

Steps:

  • In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 431 calories, Fat 20g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 554mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

MEXICAN MANICOTTI (ENCHILADA STYLE)



Mexican Manicotti (Enchilada Style) image

I was looking through all the Mexican manicotti recipes and none of them use enchilada sauce. This is the product of that experiment. I suggest making recipe#71916. It is my go to sauce recipe. You can adjust the spice level by using a spicy or mild chili powder.

Provided by sbera007

Categories     Manicotti

Time 1h

Yield 12 noodles, 6 serving(s)

Number Of Ingredients 9

1 lb ground turkey
1 jalapeno (chopped)
1 green pepper (chopped)
3 tablespoons taco seasoning (I use Penzey's Bold Seasoning)
1/2 cup water
1 (15 ounce) can refried beans (I like to use black beans)
12 manicotti
3 cups enchilada sauce
1 1/2 cups monterey jack cheese

Steps:

  • Preheat oven 350.
  • Brown turkey, jalapeno, and green pepper until turkey is cooked through.
  • Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
  • Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
  • Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
  • Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
  • Stuff cooked noodles with turkey mixture and place in pan.
  • Top with remaining enchilada sauce. Cook for 30 minutes.
  • Top with cheese and cook another 15 minutes.
  • I like to serve mine with some shredded lettuce and tomato.

MANILADAS WITH WHITE CHEESE AND ROASTED TOMATILLO SAUCES



Maniladas with White Cheese and Roasted Tomatillo Sauces image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

1 (8-ounce) package manicotti shells
2 tablespoons olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 rotisserie chicken, shredded
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and diced
3 tablespoons chopped cilantro leaves
1/2 cup sour cream
1 pound tomatillos, quartered
1 small red onion, quartered
1 jalapeno, halved
2 garlic cloves
2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream, room temperature
2 cups grated fontina cheese
1/4 teaspoon grated nutmeg
Salt

Steps:

  • Preheat oven to 400 degrees F.
  • Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
  • In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
  • Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
  • To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
  • To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

MEXICAN CHICKEN MANICOTTI



Mexican Chicken Manicotti image

Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 10

1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese, divided
1-1/2 cups shredded cheddar cheese
1 cup sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup salsa
2/3 cup whole milk

Steps:

  • Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. , In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13x9-in. baking dish., Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 535 calories, Fat 29g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 937mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.

AUTHENTIC MEXICAN ENCHILADAS



Authentic Mexican Enchiladas image

This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!

Provided by Becky

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

6 dried chile de arbol peppers
1 clove garlic
1 teaspoon salt
¾ cup water
1 cup vegetable oil for frying
18 (6 inch) corn tortillas
3 cups crumbled queso fresco
1 cup sour cream
1 cup shredded lettuce
2 medium tomatoes, thinly sliced
½ cup chopped green onions

Steps:

  • Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
  • Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
  • Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 46.1 g, Cholesterol 56.7 mg, Fat 24.3 g, Fiber 5.7 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 609.1 mg, Sugar 2.2 g

MEXICAN CHICKEN MANICOTTI



Mexican Chicken Manicotti image

Enjoy this delicious chicken and pasta recipe with a Mexican twist - a wonderful dinner ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

8 uncooked manicotti shells
1 1/2 cups cut-up cooked chicken or turkey
1 cup shredded carrots (1 1/2 medium)
1 cup ricotta cheese
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 cup salsa
1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 ounce)

Steps:

  • Heat oven to 325°. Cook and drain manicotti shells as directed on package. Mix chicken, carrots, ricotta cheese, onions, cilantro and garlic. Fill manicotti shells with chicken mixture.
  • Place manicotti in ungreased rectangular pan, 13x9x2 inches. Pour salsa over manicotti. Sprinkle with Monterey Jack cheese. Cover and bake about 35 minutes or until hot in center.

Nutrition Facts : Calories 355, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 580 mg

MEXICAN MANICOTTI



Mexican Manicotti image

Pasta shells stand in for taco shells in this cheesy, beefy, change-of-pace main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

12 uncooked manicotti pasta shells
1 lb lean (at least 80%) ground beef
1 can (6 oz) Muir Glen™ organic tomato paste
1 package (1 oz) Old El Paso™ taco seasoning mix
1 1/2 cups water
1 package (3 oz) cream cheese, softened
1 egg
1 1/2 cups sour cream (12 oz)
2 1/2 cups shredded sharp Cheddar cheese (10 oz)
2 cans (4 oz each) Old El Paso™ whole green chiles, drained, chopped
1/4 cup chopped fresh cilantro

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
  • In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
  • Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.

Nutrition Facts : Calories 700, Carbohydrate 45 g, Cholesterol 175 mg, Fat 3 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 23 g, ServingSize 1 Serving (2 Shells), Sodium 1390 mg, Sugar 8 g, TransFat 1 1/2 g

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