Description
The perfect marriage of Italian and Mexican cuisines…this dish is like creamy Chicken Enchiladas, but with manicotti noodles!
Ingredients
Scale
- 1/2 box Barilla manicotti noodles, cooked al dente
- 2 lbs of chicken, shredded (I use rotisserie chicken without the skin)
- 1 onion, chopped
- 1 TBSP olive oil
- 1 cup monterrey jack cheese
- 1 TBSP garlic
- 2 tsp cumin
- 1 tsp salt
- 2 c. shredded Monterey Jack cheese
- 1/4 c. butter
- 1/4 c. all purpose flour
- 2 c. chicken broth
- 1 c. dairy sour cream
- 1 (4 oz.) can diced green chilies
Instructions
- Heat oven to 350 degrees.
- To cook the manicotti noodles, follow the instructions on the box. Allow to cool.
- Meanwhile in large bowl combine cheese, onion and chicken.
- Using a small spoon, gently stuff chicken mixture into manicotti noodles and place into a large casserole dish.
- In saucepan, melt butter, blend in flour, seasonings, add chicken broth, and cook until mixture thickens and bubbles.
- Stir in sour cream and green chilies.
- Cook until heated through, but do not allow to boil.
- Pour sauce over manicotti. Cover top of of sauce with remaining cheese.
- Bake at 350 degrees for 20 to 25 minutes.