Mexican Chicken Manicotti

Posted by chuckwagon

April 1, 2008

Let’s take an Italian dish a little south of the border this time. Manicotti is delicious but making it somewhat southwestern is right up my ally. This is really tasty…

1 8oz package of manicotti shells
2 cups of cooked chicken - cubed (sometimes I’ll use shredded leftover pork roast)
2 cups of Pepper Jack cheese - shredded
1½ cups of cheddar cheese - shredded
1 cup of sour cream
1 small onion - diced
5-6 chopped fresh green chilies or 1 can of chopped green chilies
1 can condensed cream of chicken soup - undiluted
1 cup of salsa - I like hot
? cup of milk

While the manicotti is cooking to package directions, combine the chicken, 1½ cups of Pepper Jack, the cheddar cheese, sour cream, half of the onion and 6 tablespoons of chilies.

In another bowl, combine the soup, salsa, milk and the remaining onion and chilies.

Spread ½ cup of this mixture into a greased 13×9 inch baking dish.

Drain the manicotti and stuff each with about ¼ cup of chicken mixture. Place them over the sauce in the baking dish. Pour the remaining sauce over the shells.

Cover and bake at 350° for 30 minutes. Uncover and sprinkle with the remaining Pepper Jack cheese. Bake for another 10 minutes or until the cheese is melted. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

Green Chili