Usually when you think of noodles you think of Italian food, but this recipe is here to break that connection and introduce pasta as a very yummy way to enjoy Mexican food as well! Reminiscent of a chicken enchilada, the noodles in this recipe end up serving as a unique and delicious substitution for a tortilla. My kids thought the manicotti noodles were very fun to help stuff and I felt that the pasta ended up being a great compliment to the zippy southwestern flavors! This meal could easily be made up early in the day and popped into the oven at dinner time. Meanwhile you can whip up a quick green salad or some cornbread for the side.
Posted by Lara.
The ingredients:
1 pkg. (8-ounces) manicotti shells
2 cups chicken, cubed and cooked (a 12-ounce can of chicken is perfect)
2 cups Monterey Jack cheese, shredded and divided
1-1/2 cups cheddar cheese, shredded
1 cup sour cream (I used plain green yogurt)
1 small onion, diced and divided
1 can (4-ounces) chopped green chilies, divided
1 can (10-ounces) cream of chicken soup
1 cup salsa
2/3 cup milk
Directions:
Cook manicotti according to package directions (I like to take 1-2 minutes off the cooking time of manicotti noodles so they are slightly undercooked and don't tear as easily).
Meanwhile in large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, 1/2 the onion, and about 3/4 can of the green chilies.
In a separate bowl, combine soup, salsa, milk, and remaining onion and chilies.
Spread 1/2 cup soup/salsa mixture in a greased 9x13-inch baking dish.
Drain manicotti and rinse in cold water.
Stuff each manicotti with about 1/4 cup of the chicken mixture.
Don't worry if the noodles do tear. Simply fill it anyway and lay it torn side up in the pan.
Arrange over sauce in baking dish.
Pour remaining sauce over shells.
Cover with tin foil and bake at 350 degrees for about 30 minutes.
Remove foil; sprinkle with remaining Monterey Jack cheese.
Bake and additional 10 minutes or until cheese is melted. Makes 6 servings.
Enjoy!
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Posted by Lara.
The ingredients:
1 pkg. (8-ounces) manicotti shells
2 cups chicken, cubed and cooked (a 12-ounce can of chicken is perfect)
2 cups Monterey Jack cheese, shredded and divided
1-1/2 cups cheddar cheese, shredded
1 cup sour cream (I used plain green yogurt)
1 small onion, diced and divided
1 can (4-ounces) chopped green chilies, divided
1 can (10-ounces) cream of chicken soup
1 cup salsa
2/3 cup milk
Directions:
Cook manicotti according to package directions (I like to take 1-2 minutes off the cooking time of manicotti noodles so they are slightly undercooked and don't tear as easily).
Meanwhile in large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, 1/2 the onion, and about 3/4 can of the green chilies.
Spread 1/2 cup soup/salsa mixture in a greased 9x13-inch baking dish.
Drain manicotti and rinse in cold water.
Stuff each manicotti with about 1/4 cup of the chicken mixture.
Don't worry if the noodles do tear. Simply fill it anyway and lay it torn side up in the pan.
Pour remaining sauce over shells.
Cover with tin foil and bake at 350 degrees for about 30 minutes.
Remove foil; sprinkle with remaining Monterey Jack cheese.
Bake and additional 10 minutes or until cheese is melted. Makes 6 servings.
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