Add the manicotti pasta shells to a saucepan of hot water and cook until they just start to soften (not too soft, they need to have a little firmness to be able to fill with the meat mixture). Then drain hot water, and cover with cold water. Set aside until you are ready to use.
In a small saucepan, add all the ingredients for the enchilada sauce, bring to the boil and reduce to a medium heat and add a lid. Leave it to simmer away for approx 20mins to reduce down, while you make the enchilada filling. Ensure it has reduced down and thickened before continue with the rest otherwise your sauce will be too runny.
Add to a frying pan on a medium heat, the ground chicken, onion, garlic, red pepper and green pepper and cook until the meat is no longer pink and cooked through. Reduce the heat right down.
Add the 1 tsp of chilli powder and mix thoroughly. Add the quark and a 30g of the cheddar cheese and stir to evenly coat.
Fill all the manicotti shells with the meat mixture and lay them all in a ovenproof dish. Top with you enchilada sauce and the remaining cheddar cheese and mozzarella.
Cover with foil and bake in the oven for approx 30mins, remove foil and then continue to bake for another 15 minutes until cheese on top is nice and golden.
