Salsa Verde Chicken Mexican Manicotti

1
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!

Rating:

★★★★★ 1 vote

Comments:
Cook:
1 Hr
Method:
Bake

Ingredients

Add to Grocery List

  • 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

How to Make Salsa Verde Chicken Mexican Manicotti

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!

Printable Recipe Card

About Salsa Verde Chicken Mexican Manicotti

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




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