Mexican Chicken Manicotti

• 2 cups Chicken, Cooked And Shredded
• 2 cups Jack Cheese, Shredded And Divided
• 1 cup Cheddar Cheese, Shredded
• 1 cup Greek Yogurt, Plain Or Sour Cream
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 whole Onion, Chopped, Divided
• 4 ounces, weight Can Chopped Green Chilies, Divided
• 1 can (10.75 Oz. Can) Cream Chicken Soup
• 1 cup Salsa
• 23 cups Milk
• 1 package (16 Oz. Size) Egg Roll Wraps

1. Preheat oven to 350 degrees F.
2. In a large bowl combine the chicken, 1 1/2 cups jack cheese, cheddar cheese, yogurt, black beans, half of the onion, and half of the chilies.
3. In another bowl, combine soup, salsa, milk, and remaining chilies and onion.
4. Spread 1 cup of the soup mixture into a greased 9x13 inch baking dish.
5. Lay an egg roll wrapper on your work surface.
6. Place a heaping scoop of chicken mixture onto the center of the egg roll.
7. Fold corners in as you roll up to enclose the filling.
8. Alternately, if using manicotti shells, stuff each with chicken mixture.
9. Arrange over the sauce in the baking dish.
10. Pour remaining sauce over the shells.
11. Cover and bake for 30 minutes.
12. Uncover, sprinkle with remaining jack cheese and bake 10 minutes longer.

chicken, jack cheese, cheddar cheese, greek yogurt, black beans, onion, green chilies, cream chicken, salsa, milk, egg roll wraps

Taken from tastykitchen.com/recipes/main-courses/mexican-chicken-manicotti/ (may not work)