Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.