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
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1 lbground chicken
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1 can(s)refried beans
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1 pkgtaco seasoning mix
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2 c(divided) shredded monterey pepper jack cheese
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1 pkgmanicotti shells
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1 can(s)green enchilada sauce (large can)
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1 cwarm water
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·sour cream
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·sliced black olives
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·salsa verde
How to Make Salsa Verde Chicken Mexican Manicotti
- 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!
