Creamy Enchilada Mannocotti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I got this from Cooking for Real and changed a few things. But this ROCKS!!!! My family's eyes rolled back in their heads, lol... Ingredients:
16 ounces jumbo pasta shells (mannocotti) |
1 rotisserie-cooked chicken |
16 ounces sour cream |
1 tomato (chopped) |
16 ounces extra extra sharp white cheddar cheese |
12 ounces heavy whipping cream |
2 tablespoons smoked paprika |
2 tablespoons cilantro (fresh) |
1 teaspoon garlic powder |
Directions:
1. Boil noodles half way drain and rinse with cold water, sit aside.
2. Shred chicken in mixing bowl, add sour cream, chopped tomato, cilantro and garlic powder and 1 tbs of smoked paprika and fill noodles and place in casserole dish.
3. Heat the whipping cream on medium heat add shredded cheddar, melt cheese and add the remainder smoked paprika and pour over the noodles and bake in pre-heated oven for 30 min at 350 degrees.
4. Let this sit for 10 min before serving to cool down.
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