Mexican Chicken Manicotti


8 uncooked manicotti shells 1-1/2 cups cut up cooked chicken 1 cup shredded carrot 1 cup low-fat ricotta cheese 2 tablespoons sliced green onions with tops 2 tablespoons chopped fresh or 2 teaspoons dried cilantro 1 clove garlic, finely chopped 1 cup salsa 1/4 cup shredded Monterey Jack cheese with jalape�o peppers


Heat oven to 350 degrees. Cook manicotti shells as directed on package; drain. Mix chicken, carrot, ricotta cheese, onions, cilantro and garlic. Fill manicotti shells with chicken mixture. Arrange in ungreased rectangular pan, 13x9x2 inches. Pour salsa over manicotti; sprinkle with Monterey Jack cheese. Cover and bake about 35 minutes or until hot in center

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