Salsa Verde Chicken Mexican Manicotti
By
Laura Yoder
@lkyoder34
1
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!
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
How to Make Salsa Verde Chicken Mexican Manicotti
- 1In 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!
