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!
Provided by Laura Yoder
Categories Pasta
Time 1h
Number Of Ingredients 10
Steps:
- 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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Ahsan Azeem
[email protected]Overall, I thought this recipe was just okay.
Abigail McCarthy
[email protected]This recipe was a bit too time-consuming for a weeknight meal.
orobo Karen
[email protected]I'm not sure what went wrong, but my manicotti shells turned out mushy.
Calum 3000 gg
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Mustapha Fm
[email protected]I'm going to try making this recipe with different fillings, like ground beef or vegetables.
Mehboob Sain
[email protected]I think this recipe would be even better with a homemade salsa verde sauce.
SHAHIN RAZY OFICILE
[email protected]I found that the manicotti shells were a bit too thick for my liking.
Rozina Parvin
[email protected]This recipe was a bit too spicy for my taste, but I think that's because I used a hotter salsa verde sauce than the recipe called for.
Ramzan adlat
[email protected]I'm not a huge fan of Mexican food, but this dish was surprisingly good. The salsa verde sauce was especially flavorful.
Amarachi Nwaneri
[email protected]I made this for a party and it was a big hit! Everyone loved the unique flavor of the salsa verde sauce.
Nyakallo Nyama
[email protected]This recipe is a great way to use up leftover chicken.
THEREALHONEY
[email protected]I added some chopped spinach to the filling for an extra boost of nutrients.
Bishnu Ch
[email protected]I didn't have any tomatillos on hand, so I used canned diced tomatoes instead. It still turned out great!
Wendy Jessie
[email protected]This was my first time making manicotti and it was surprisingly easy! The salsa verde sauce was the perfect complement to the chicken and cheese filling.
mt mehedihasan
[email protected]I've made this recipe several times now and it always turns out great. It's a quick and easy weeknight meal that the whole family loves.
Waqas Rahman
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the salsa verde sauce was tangy and delicious. I will definitely be making this again.