| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican, Poultry, Pasta |
4 |
Servings |
INGREDIENTS
| 8 |
|
Uncooked manicotti shells |
| 1 1/2 |
c |
Cut up cooked chicken or turkey* |
| 1 |
c |
Shreaded carrot (about 2 |
|
|
Medium) |
| 1 |
c |
Lowfat ricotta cheese |
| 2 |
tb |
Sliced green onions or |
| 2 |
ts |
Dried cillantro |
| 1 |
|
Clove of garlic finely chop ped |
| 1 |
c |
Salsa |
| 1/4 |
c |
Shreaded monterey jackcheese with Jalapeno peppers* |
INSTRUCTIONS
*Ive used the chicken in a can found near the tuna in grocery stores. Still
taste good and saves times. Also you dont have to have the cheese with
jalapenos
Heat oven to 325F. 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 baking pan,
13X9X2" . Pour salsa over manicottio; sprinkle with Monterey Jack Cheese.
Cover abd bake about 35miin or until hot in center.
Posted to MM-Recipes Digest by "Kendig - von Fehrn"
<TikalMe@PowerOnline.net> on Dec 8, 1998
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