Tuesday, May 10, 2011

Mexican Chicken Manicotti

I am on a Mexican food kick lately. I don't know why but it always sounds so good for dinner. This recipe utilizes my favorite Egg Roll Wraps again. These things are so much fun to use.

Years and years ago I found a recipe in Taste of Home magazine that took your basic manicotti and gave it a Mexican twist. I saved it forever thinking that it would be fun to make but never got around to it. I finally dusted it off yesterday deciding to give it a try but changing a few of the ingredients to make it my own. I was very pleased with the results. As we were eating dinner my 3 year old daughter looked at me and said, "Mommy (chew, chew, chew)...this is really good". That made me feel good, especially coming from a 3 year old. They are healthy too as long as you use lighter ingredients and go light on the cheese. I am getting to the point were I no longer use sour cream anymore. I prefer the texture, taste, and nutrition of Greek yogurt instead. This would also make a great meal if you needed to take dinner to someone, they would be very pleased. I hope you enjoy!
Mexican Chicken Manicotti

1 1lb package of Egg Roll Wraps or manicotti shells
2 cups cooked, shredded chicken
1 can black beans, drained and rinsed
2 cups shredded monterey jack cheese (divided)
1 cup shredded cheddar cheese
1 cup plain Greek yogurt or sour cream
1 small onion, diced and divided
1 4 oz can chopped green chilies, divided
1 small can condensed cream of chicken soup
1 cup salsa
2/3 cup milk

If using manicotti shells, cook according to package directions.

Preheat oven to 350 F.

In a large bowl combine the chicken, 1 1/2 cups jack cheese, cheddar cheese, yogurt, black beans, half of the onion, and 1/2 of chilies.

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

Spread 1 cup of the soup mixture into a greased 9x13 inch baking dish. Lay egg roll wrapper on work surface. Place a heaping scoop of chicken mixture onto the center of egg roll. Fold corners in as you roll up to enclose the filling. Alternately, if using manicotti shells, stuff  each with chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Cover and bake for 30 minutes. Uncover, sprinkle with remaining jack cheese and bake 10 minutes longer.


HaleyLeann said...

My mouth is totally watering. This sounds delicious! Thanks for linking up on Recipes I Can't Wait to Try!

Carla and Michael said...

Nice twist on Manicotti using the mexican ingredients.

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One of the many jobs I have as a stay at home mom is to cook. I love being in the kitchen and creating yummy dishes to feed my family. I started this blog as a way to virtually capture my most valuable recipe creations and finds. I hope you enjoy!
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