hola, amigas

Last night was a little end of spring break celebration for four teachers and two secretaries at school. Teacher #13 has a hot tub (remember, I assign random numbers to my teacher friends that have absolutely nothing to do with what grade they teach) and she wanted to have everyone over. So we decided upon a Mexican food theme and I had to buy a new bathing suit (ick) and then figure out what was good and Mexicany to make. (Mexicany, is that a word?)

After a quick visit to Taste of Home's website, and a search for Mexican, I found something that didn't contain beans of any kind, so I figured it would be worth a try. Mexican Manicotti. As it turns out, it was quite yummy. And hoping that it would be yummy, I took a picture of it before I left - because I'm always thinking ahead to potential blog posts :) I also made Mexican cornbread, but it wasn't much to write home to Mom about.

Ingredients:

1 - 8 oz. package manicotti shells

2 c. cubed chicken (I used 2 cans of Costco chicken breasts)

2 c. shredded monterey jack cheese, divided

1 c. sour cream

1 small onion, diced, divided

1 - 4 oz. can chopped green chilies, divided

1 - 10 3/4 oz. condensed cream of chicken soup, undiluted

1 c. salsa

2/3 c. milk

Directions: Cook manicotti according to package directions. Meanwhile, in large bowl, combine chicken, 1 1/2 c. monterey jack cheese, sour cream, half the onion, and 6 T chilies.

In another bowl, combine the soup, salsa, milk, and remaining onion and chilies. Spread 1/2 c. in a greased 13 X 9 in. baking dish.

Drain manicotti and rinse in cold water. Stuff each with chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.

Cover and bake at 350 for 30 minutes. Uncover. Sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Yield - 7 servings.

It was great girl time and we chatted and laughed the night away as we displaced several gallons of water over the edge. Fun!