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