“I was looking through all the Mexican manicotti recipes and none of them use enchilada sauce. This is the product of that experiment. I suggest making Enchilada Sauce. It is my go to sauce recipe. You can adjust the spice level by using a spicy or mild chili powder.”
12 noodles

Ingredients Nutrition

  • 453.59 g ground turkey
  • 1 jalapeno (chopped)
  • 1 green pepper (chopped)
  • 44.37 ml taco seasoning (I use Penzey's Bold Seasoning)
  • 118.29 ml water
  • 425.24 g can refried beans (I like to use black beans)
  • 12 manicotti
  • 709.77 ml enchilada sauce
  • 354.88 ml monterey jack cheese


  1. Preheat oven 350.
  2. Brown turkey, jalapeno, and green pepper until turkey is cooked through.
  3. Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
  4. Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
  5. Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
  6. Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
  7. Stuff cooked noodles with turkey mixture and place in pan.
  8. Top with remaining enchilada sauce. Cook for 30 minutes.
  9. Top with cheese and cook another 15 minutes.
  10. I like to serve mine with some shredded lettuce and tomato.

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