Chicken Enchilada Manicotti

• 2 tablespoons vegetable oil divided
• 1 cup Simple Sofrito*, divided
• 2 cups cooked chicken shredded
• 2 cups shredded Monterey Jack cheese or queso fresco, about 8 oz, divided
• 1/2 cup chopped onion
• 1 jar (1 lb. 8 oz.) Ragu(R) Old World Style(R) Pasta Sauce
• 1 tablespoon chili powder
• 8 manicotti pasta cooked and drained

1. Preheat oven to 375u0b0. Spray 11 X 7-inch baking dish with nonstick cooking spray; set aside.
2. Heat 1 tablespoon oil in 12-inch 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 tablespoon oil in same skillet and cook chili powder 1 minute. Add remaining 1/2 cup Sofrito and cook, stirring frequently, 2 minutes. Stir in Pasta 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.

vegetable oil, simple, chicken, shredded monterey, onion, world, chili powder, pasta

Taken from www.yummly.com/recipe/Chicken-enchilada-manicotti-303530 (may not work)