salsa verde chicken mexican manicotti
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!
prep time
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 pound ground chicken
- 1 can refried beans
- 1 package taco seasoning mix
- 2 cups (divided) shredded monterey pepper jack cheese
- 1 package manicotti shells
- 1 can green enchilada sauce (large can)
- 1 cup warm water
- - sour cream
- - sliced black olives
- - salsa verde
How To Make salsa verde chicken mexican manicotti
-
Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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