Instructions

• Preheat oven to 350°F. Spray a 13" x 9" baking pan with nonstick cooking spray and set aside.
• Bring a large pot of salted water to a boil.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 chopped onion, 3 cloves minced garlic, and 1–2 minced jalapeño peppers; cook until softened. Remove skillet from heat.
• Stir 2 cups shredded cooked chicken, 8 ounces room-temperature cream cheese, and 1/4 cup sour cream into the cooked vegetables until blended. Let the mixture cool for 20 minutes, then stir in 1/3 cup of the 1 1/3 cups salsa.
• Cook 16 ounces manicotti shells in the boiling salted water until almost al dente according to package directions; drain and set aside to cool enough to handle.
• Stuff each manicotti shell with the chicken mixture and place the filled shells in the prepared 13" x 9" pan.
• In a small bowl, combine the remaining 1 cup of salsa with the 8-ounce can of enchilada sauce; mix until uniform.
• Pour 1/2 cup of the sauce mixture into the bottom of the baking pan, then arrange the stuffed manicotti over that layer. If any chicken filling remains, spoon it over the stuffed shells.
• Pour the remaining sauce mixture evenly over the stuffed manicotti.
• Combine 3/4 cup shredded Monterey Jack, 3/4 cup shredded sharp cheddar, and 1/4 cup shredded Parmesan; sprinkle the cheese mixture evenly over the top.
• Bake uncovered for 35–40 minutes, until the sauce is bubbly and the cheese is browned.