Mexican Chicken Manicotti

Preheat oven to 350ºF.

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.

In another bowl, combine soup, salsa, milk, and remaining chilies and onion.

Spread 1 cup of the soup mixture into a greased 9×13 inch baking dish. Lay an egg roll wrapper on your work surface. Place a heaping scoop of chicken mixture onto the center of the egg roll. Fold corners in as you roll up to enclose the filling. Alternately, if using manicotti shells, stuff each with chicken mixture. Arrange over the sauce in the baking dish. Pour remaining sauce over the shells.

Cover and bake for 30 minutes. Uncover, sprinkle with remaining jack cheese and bake 10 minutes longer.