Enchilada-Style Mexican Stuffed Shells
Creamy spicy Enchilada Style Mexican Stuffed Shells. A fusion favorite the whole family will love!
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.
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.
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.
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!
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!
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 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
Ingredients
- 24 jumbo pasta shells
- 15 ounces ricotta cheese
- 8 ounce cream cheese softened
- 2 cans Old El Paso Green Chiles (4.5-ounce cans) 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
Instructions
- 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 9x13-inch baking dish.
- 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.
- 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.
- Bake for 20 minutes, until bubbly. Serve warm.
Looks like you went to Cuatro Milpas by Barrio Logan! Love that place. I will definitely have to try this recipe. Thank you
Was wondering if anyone has ever tried adding chicken to this receipe?
using the green sauce, I’m thinking I could also stuff in some shredded chicken?
I think that’s a great idea. Please share how it turned out.
…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…
This looks fantastic! What size can is the enchilada sauce? Thanks!
I just made this today and the small can (about 14 oz?) was a good amount for it.
they look yummy, but I really would have liked the nutritional information.
Loving it! delicious dinner idea!
Delicious!! So much cheesy goodness :)
wowza! this looks so good!!
I’m so digging this cheesy pasta!!
These sound so good!
Looks creamy and delicious!
Love!!!! Perfect dinner idea!
I will take the entire dish! Looks amazing and I am glad you had fun in San Diego!
This is the perfect meal for the freezer or for a new mom!! Love this!
YUM!! I love everything about this and want this on my dinner table tonight!
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!
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!