Anita's Tried & True Heart Healthy Recipes

Mexican Manicotti

Adapted from
8 servings

1  lb  ground chicken breast skinless  2 1/2 c  water 
16  ozs  fat-free refried beans  16  ozs  picante sauce 
3  tsps  chili powder  16  ozs  light sour cream 
1  tsp  oregano  4  ozs  Monterey jack cheese, shredded 
8  ozs  manicotti pasta, uncooked  
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.
Nutritional Analysis per serving (8 servings total)
Calories 333   %CFF 26 %
Total Fat 10 g   Saturated Fat 4 mg
Protein 26 g   Cholesterol 47 g
Carbohydrates 37 g   Sodium 903 mg
Sugars 9 g   Fiber 5 g
6.1 WW Points
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