Chicken Manicotti Olé

Italian pasta gets twisted into a tasty Mexican-flavored chicken dish!
Clock icon
1 Hour 20 Minutes Total
Pie Icon
10 Servings


Ingredient List
  • Small check mark in a circle icon 10 uncooked manicotti
  • Small check mark in a circle icon 1 lb (500 g) ground chicken or turkey
  • Small check mark in a circle icon 1 (440 mL) jar Old El Paso* Thick N' Chunky Salsa (about 2 cups)
  • Small check mark in a circle icon 1 can (19 oz/540 mL) black beans, drained, rinsed
  • Small check mark in a circle icon 1/4 tsp (1 mL) garlic powder
  • Small check mark in a circle icon 1/4 tsp (1 mL) pepper
  • Small check mark in a circle icon 1/2 cup (125 mL) shredded Monterey Jack cheese
  • Small check mark in a circle icon 1/2 cup (125 mL) shredded Cheddar cheese
Preparation
  1. Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.
  2. In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.
  3. Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.
  4. Bake at 350ºF for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.