Salsa Verde Chicken Mexican Manicotti Recipe
1

Salsa Verde Chicken Mexican Manicotti

Laura Yoder

By
@lkyoder34


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!

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Rating:
Cook:
1 Hr
Method:
Bake

Ingredients

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
sour cream
sliced black olives
salsa verde

Directions Step-By-Step

1
In a large bowl, mix ground chicken (uncooked), refried beans and 1 1/2 cups shredded Monterrey pepper jack cheese and taco seasoning until well blended.
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!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #Casserole