Mexican Manicotti

Name: Mexican Manicotti
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 16 ozs fat-free refried beans; 3 tsps chili powder; 1 tsp oregano; 8 ozs manicotti pasta, uncooked; 2 1/2 c water; 16 ozs picante sauce; 16 ozs light sour cream; 4 ozs Monterey jack cheese, shredded

Adapted from Quick Cooking

1 lb ground chicken breast
16 ozs fat-free refried beans
3 tsps chili powder
1 tsp oregano
8 ozs manicotti pasta, uncooked
2 1/2 c water
16 ozs picante sauce
16 ozs light sour cream
4 ozs Monterey jack cheese, shredded

In a mixing bowl, combine cooked chicken, refried beans, chili powder, and oregano. Mix well. Spoon chicken mixture into uncooked manicotti shells. Place onto a prepared 9"x13" pan; set aside. If any filling remains, use in taco shells. In a small bowl, combine water and picante sauce. Pour over shells in pan. Cover and refrigerate overnight. Preheat oven to 350. Prior to baking, remove manicotti from refrigerator 30 minutes before. Cover and bake for one hour. Uncover and spread sour cream evenly over top. Sprinkle with cheese. Bake for ten minutes more or until cheese has melted.

Posted: 10/26/2006

Pasta, Rice, & Grains

Rated by 0 users (0.00)

WW Points^* : 6.13

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 313 Calories from Fat 65 (21%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 4g	20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 35g	12%
Sodium 940mg	39%
Potassium 18mg	6%
Total Carbohydrate15g	5%
Dietary Fiber 4g	16%
Sugars 7g
Protein 26g	16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.