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10Ingredients
40Minutes
480Calories
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Ingredients
US|METRIC
6 SERVINGS
- 24 jumbo pasta shells
- 15 oz. ricotta cheese
- 8 oz. cream cheese (softened)
- 4.5 oz. Old El Paso Green Chiles (cans, drained)
- 1 large egg
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 can Old El Paso Enchilada Sauce (Green or Red)
- 1 cup shredded mozzarella cheese
- smoked paprika
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium710mg30% |
| Potassium290mg8% |
| Protein21g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A35% |
| Vitamin C2% |
| Calcium30% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Keenan 5 years ago
Super easy. There was an issue with the ingredients being listed a little differently on here versus the original recipe page, so I supplemented one can of green chiles with a couple chipotles in adobo and that worked great (kind of replaced the smoked cayenne pepper, too).
Things end up being pretty soupy as the cheeses melt into plenty of enchilada sauce, so we're definitely looking at a bowl dinner situation here.