salsa verde chicken mexican manicotti

★★★★★ 1 Review
lkyoder34 avatar
By Laura Yoder
from Brunswick, GA

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!

★★★★★ 1 Review
cook time 1 Hr
method Bake

Ingredients For salsa verde chicken mexican manicotti

  • 1 lb
    ground chicken
  • 1 can
    refried beans
  • 1 pkg
    taco seasoning mix
  • 2 c
    (divided) shredded monterey pepper jack cheese
  • 1 pkg
    manicotti shells
  • 1 can
    green enchilada sauce (large can)
  • 1 c
    warm water
  • sour cream
  • sliced black olives
  • salsa verde
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How To Make salsa verde chicken mexican manicotti

  • 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!

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