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Chicken Enchilada Manicotti

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  • 2 Tbsp. vegetable oil, divided
  • 1 cup Simple Sofrito*, divided
  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterey Jack cheese or queso fresco, divided
  • 1/2 cup chopped onion
  • 1 Tbsp. chili powder
  • 1 jar (1 lb. 8 oz.) pasta sauce
  • 8 manicotti pasta, cooked and drained

NUTRITIONAL INFORMATION

 

Amount per serving

Calories770
Calories from Fat300
Total Fat52%
Saturated Fat65%
Trans Fat0g
Cholesterol37%
Sodium64%
Total Carbs23%
Dietary Fiber28%
Sugars17g
Protein48g
Calcium50%
Iron30%
Vitamin C70%
Vitamin A25%

  • 1 Preheat oven to 375°. Spray 11 x 7-in. baking dish with nonstick cooking spray; set aside.
  • 2 Heat 1 Tbsp. oil in large nonstick skillet over medium heat and heat chicken with 1/2 cup Simple Sofrito, stirring frequently, 3 minutes. Turn into medium bowl, then stir in 1 cup cheese and onion.
  • 3 Heat remaining 1 Tbsp. oil in same skillet and cook chili powder 1 minute. Add remaining 1/2 cup Sofrito and cook, stirring frequently, 2 minutes. Stir in sauce and cook, stirring occasionally, 2 minutes or until slightly thickened.
  • 4 Spread 1 cup sauce in prepared dish. Evenly fill manicotti with chicken mixture; arrange in dish. Top with remaining sauce, then remaining 1 cup cheese. Bake 30 minutes or until bubbling.