Salsa Verde Chicken Mexican Manicotti
|1 lb||ground chicken|
|1 can(s)||refried beans|
|1 pkg||taco seasoning mix|
|2 c||(divided) shredded monterey pepper jack cheese|
|1 pkg||manicotti shells|
|1 can(s)||green enchilada sauce (large can)|
|1 c||warm water|
|sliced black olives|
After receiving a blue ribbon and many wonderful comments for my Mexican Manicotti My Way I decided to play on that recipe and try something else new. This recipe was also a hit in our home and one which I will be making often. Give it a try! I welcome any comments and suggestions. Enjoy!
Fill uncooked manicotti shells with meat mixture using a butter knife or by gently pressing shell into the meat until the shell fills. Pour 1/4 of the green enchilada sauce into the bottom of a large baking dish. Lay shells in single layer on top of enchilada sauce. Pour remaining sauce over manicotti shells. Add 1 cup warm water around the edges of dish. Top with remaining cheese. Bake in 350 degree oven for 1 hour. Remove from oven and top with more cheese if you like and return to oven until cheese melts. Top with sour cream, sliced black olives and salsa verde. Enjoy!