Smoked Cheddar and Chicken Manicotti "Enchiladas"

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Step 1

Place rack in the middle of the oven, preheat to 375. Lightly grease a 9x13 inch baking dish.

Step 2

In a large bowl, combine the chicken, cheddar, 1/2 cup of the chiles, the cilantro, crema, and salt. Stir and mash until well combined.

Step 3

Working with one pasta shell at a time, use a small spoon or your fingers to scoop the chicken mixture into the shell, tamping it down with then end of a spoon, your finger, or a chopstick, repeating until the filling reaches the top edge. Rotate the shell and repeat on the other end to fill the shell entirely. Transfer to the baking dish, and repeat for the rest of the shells. If you have leftover filling, nestle it around the manicotti in the dish.

Step 4

Pour 1/4 cup of water evenly over the manicotti, followed by the enchilada sauce. Sprinkle with the Monterey Jack, leaving a 1/2 inch border around the edge of the pan, then top with the remaining chiles. Cover the dish first with parchment paper (if on hand), then aluminum foil, and bake until the pasta is easily pierced with a pairing knife, about 40-45 minutes.

Step 5

Uncover the dish and return to the oven, heat the broiler to high, and broil until the cheese is golden, 3 to 6 minutes. Let cool for 10 minutes.

Step 6

Sprinkle with extra cilantro and serve with more crema, avocado, and red onion, if desired.