Enchilada-Style Mexican Stuffed Shells

Creamy Enchilada-Style Mexican Stuffed Shells on ASpicyPerspective.comCreamy spicy Enchilada Style Mexican Stuffed Shells. A fusion favorite the whole family will love! 

Easy Enchilada-Style Mexican Stuffed Shells on ASpicyPerspective.com
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Several weeks ago I had the opportunity to visit San Diego, California with my friends from Old El Paso, for an amazing Mexican Food Tour.

In my opinion, San Diego is one of the most beautiful place in the US, so I was excited to take in the flavors of the city.

San Diego Bay

Mexican Food Tour

The more I saw of San Diego, the better I realized just how important the Latin culture is to the city. San Diego is a true melting pot of all different nationalities, and seems to embrace them all.

Everywhere we went, we witnessed history and cultural, mingled with fresh possibilities.

San Diego, CA

Fresh Tortillas

I came home excited to create fusion food, celebrating classic Mexican flavors and attitude, yet incorporating other cultures I love.

So today I’m sharing a Mexican-Italian concept, Enchilada Style Mexican Stuffed Shells.

Making Enchilada Style Mexican Stuffed Shells

How to Make Enchilada Style Mexican Stuffed Shells

I used jumbo pasta shells, and filled them with a creamy blend of cheese and smoky Old El Paso Green Chiles. Then I poured green enchilada sauce over the shells, sprinkled them with more cheese, and baked them until bubbly and golden around the edges.

Both the red and green enchilada sauces from Old El Paso are delicious and would work in this recipe. So choice what you prefer, or try them both and then choose a favorite!

Make Enchilada Style Mexican Stuffed Shells

Stuffing Enchilada Style Mexican Stuffed Shells

Enchilada-Style Mexican Stuffed Shells are so easy to make, yet so rewarding.

The combination of stuffed pasta with Mexican spice is a welcomed change for the whole family, especially the kids!

Awesome Enchilada-Style Mexican Stuffed Shells

Mexican Enchilada Stuffed Shells

This simple 10-Ingredient Mexican Stuffed Shells recipe is a crowd-pleaser we will make again and again. Although I used green enchilada sauce, remember, you can mix things up by using red enchilada sauce if you prefer. You can even use both sauces to offer red and green striped visual appeal.

Enchilada-Style Mexican Stuffed Shells on ASpicyPerspective.com

Love these Enchilada-Style Mexican Stuffed Shells

Enchilada-Style Mexican Stuffed Shells are admittedly untraditional, yet completely addictive… Just like the city that inspired them. Thank you San Diego!

Disclosure: This post is sponsored by Old El Paso. All opinions are my own.

Enchilada-Style Mexican Stuffed Shells

Yield: 6 servings

Prep Time:10 minutes

Cook Time:30 minutes

5
5 / 5 (5 Reviews)
Did you make this recipe?   Leave a review »

Enchilada-Style Mexican Stuffed Shells! Easy and delicious stuffed shells recipe loaded with chiles and cheese, then topped with enchilada sauce.

Ingredients:

  • 24 jumbo pasta shells
  • 15 ounces ricotta cheese
  • 8 ounce cream cheese, softened
  • 2 – 4.5 ounce cans Old El Paso Green Chiles, drained
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 can Old El Paso Enchilada Sauce (Green or Red)
  • 1 cup shredded mozzarella cheese
  • Smoked paprika

Directions:

  1. Preheat the oven to 350 degrees F. Place a large pot of salted water over high heat and bring to a boil. Boil the pasta shells according to package instructions, leaving the shells just slightly firm. Drain and place the pasta shells in a 9 X 13 inch baking dish.
  2. In a medium bowl, mix the ricotta, cream cheese, green chiles, egg, garlic powder and salt. Mix until mostly smooth. Then spoon the cheese mixture into the shells.
  3. Pour the enchilada sauce over the top of the shells, and sprinkle with mozzarella cheese. Sprinkle with smoked paprika if desired, then place in the oven.
  4. Bake for 20 minutes, until bubbly. Serve warm.

NOTE: Consider using low fat cheeses to create a lighter version of this cozy recipe!

Nutrition Information

Yield: 6 servings, Serving Size: 1/6th recipe

  • Amount Per Serving:
  • Calories: 327 Calories
  • Total Fat: 10.2g
  • Saturated Fat: 4.3g
  • Cholesterol: 55mg
  • Sodium: 1270mg
  • Carbohydrates: 41.1g
  • Fiber: 2.8g
  • Sugar: 4.4g
  • Protein: 15.1g
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29 comments on “Enchilada-Style Mexican Stuffed Shells

  1. Pingback: Cheesy Pork Stuffed Jumbo Shells | Cooking On The Ranch

  2. Melissa (Ashy) and Tommy Winklerposted November 12, 2017 at 5:57 pm Reply

    This looks delicious. But do you know it I could substitute the Ricotta Cheese and the cream cheese for two different kinds of cheeses. Maybe like parmesian, or pepper jack or some type of soft cheese. My husband loves the stuffed noodles. Have you ever tried to put ground meat mixed with the cheeses.
    Thanks for sharing.

    • Sommerposted November 17, 2017 at 11:02 pm Reply

      Hi Melissa!

      It’s best to use a cheese that fills in the shells completely and holds it’s shape. Many cheese varieties would melt down to almost nothing while baking. Cottage cheese would work, as well as feta or chevre. You could definitely add some sort of cook ground or shredded meat to the mix! :)

  3. Staciaposted April 13, 2017 at 11:37 pm Reply

    We had these tonight and were definitely split on them. Those that like meatless manicotti, LOVED them. All ended up adding sour cream, salsa and a bit of green onions to the tops. The rest thought the cream cheese (I used light) and ricotta (also light) were too rich. On the plus side, they have been requested again, with green onions added to the cheese mixture. On a side note, they did take longer than 20minutes to cook. I ended up cooking for 20 minutes without the extra cheese on top, then another 15.

    Rating: 5
  4. Pingback: Stuffed Pasta Shells with Easy Bolognese Sauce - Taste and Tell

  5. Elaineposted January 16, 2016 at 8:36 pm Reply

    I made this for my family but added taco seasoning and ground beef. Everyone really enjoyed it.

    Rating: 5
  6. Annetteposted December 7, 2015 at 9:55 pm Reply

    I love this recipe and so does my family. I added chicken to it.

    Rating: 5
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  8. Ericaposted August 16, 2015 at 10:16 pm Reply

    These were good, but I really felt like something was missing.  I am not sure what it is, though.  

    Rating: 4
  9. Karenposted July 29, 2015 at 2:31 pm Reply

    Looks like you went to Cuatro Milpas by Barrio Logan! Love that place. I will definitely have to try this recipe. Thank you 

  10. Anna H.posted July 29, 2015 at 7:56 am Reply

    Was wondering if anyone has ever tried adding chicken to this receipe? 

  11. Viki Mposted July 27, 2015 at 8:26 am Reply

    using the green sauce, I’m thinking I could also stuff in some shredded chicken? 

    • Cassie Sueposted October 19, 2015 at 1:29 pm Reply

      I think that’s a great idea. Please share how it turned out.

  12. sheriposted July 19, 2015 at 9:18 pm Reply

    …it’s the taquitos I’m looking at…..was it the sweet red sauce? If so, it is fantastic!!! I am going to try these next…

  13. Angieposted July 13, 2015 at 7:27 pm Reply

    This looks fantastic!  What size can is the enchilada sauce? Thanks!

    • Danaposted July 27, 2015 at 10:47 pm Reply

      I just made this today and the small can (about 14 oz?) was a good amount for it.

      Rating: 5
  14. Carol Haworthposted July 11, 2015 at 1:07 pm Reply

    they look yummy, but I really would have liked the nutritional information.

  15. Savita - Chef De Homeposted July 9, 2015 at 3:50 pm Reply

    Loving it! delicious dinner idea!

  16. Gabyposted July 9, 2015 at 9:39 am Reply

    Delicious!! So much cheesy goodness :)

  17. Heather Christoposted July 8, 2015 at 4:09 pm Reply

    wowza! this looks so good!!

  18. Marla Meridithposted July 8, 2015 at 12:51 pm Reply

    I’m so digging this  cheesy pasta!!

  19. Annalise @ Completely Deliciousposted July 8, 2015 at 12:03 pm Reply

    These sound so good!

  20. Mariaposted July 8, 2015 at 10:37 am Reply

    Looks creamy and delicious!

  21. Jenny Flakeposted July 8, 2015 at 10:10 am Reply

    Love!!!!  Perfect dinner idea!

  22. Lauren @ Climbing Grier Mountainposted July 8, 2015 at 9:36 am Reply

    I will take the entire dish! Looks amazing and I am glad you had fun in San Diego!

  23. Liz @ The Lemon Bowposted July 8, 2015 at 9:11 am Reply

    This is the perfect meal for the freezer or for a new mom!! Love this!

  24. Julie @ Table for Twoposted July 8, 2015 at 8:55 am Reply

    YUM!! I love everything about this and want this on my dinner table tonight!

  25. Julie @ Running in a Skirtposted July 8, 2015 at 8:43 am Reply

    Love this!!!!! Mexican and Italian are my favorite food types. Anytime you combine them, I’m in love. I always keep those canned green chilies in my cabinet! I consider them a “secret” ingredient!

  26. Taylor @ Food Faith Fitnessposted July 8, 2015 at 7:14 am Reply

    It looks like you had such a blast! San Diego is so so gorgeous!
    And these shells? I LOVE how you gave them that Mexican twist…pretty sure I just found dinner! Pinned!