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Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 535 calories, 29 g fat (17 g saturated fat), 118 mg cholesterol, 937 mg sodium, 32 g carbohydrate, 3 g fiber, 32 g protein.
Originally published as Mexican Chicken Manicotti in Country Woman May/June 2001, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 15, 2011 by ScarlettScott
This recipe was really a winner! It was easy to make. It does take some time, but I cooked my chicken the day before to save on some prep work. The only change I made was that I marinated the chicken in a zippy Southwest marinade. The flavor was great! I will definitely make this recipe again and again.
Reviewed on Oct. 02, 2011 by shelleyrenae1969
little time consuming but worth it...my 21 year old son asks for it all the time
Reviewed on Jun. 12, 2011 by Macenzy98
This is my family and friends favorite recipe! I am asked to make it anytime we take dinner to a friends house!!!
Reviewed on Mar. 21, 2011 by kathidahl
Used homemade lasagna noodles rolled up instead of manicotti...yummy...
Reviewed on Feb. 21, 2011 by RysGirl99
So good!! I made this a week ago, and I'm still craving it! Big hit with the family - and if stuffing pasta shells takes to long try using flour tortilla's!
Reviewed on Jan. 15, 2011 by clmason
I've never written a review before, but had to for this recipe. This is, hands down, our family's favorite and it has been for several years now. I measured everything carefully at first, but now I toss in as much cheese, sour cream, etc. as I want - it's NOT a diet dish, but it's as appealing and delicious as anything we've ever eaten. It's a bit labor-intensive and worth every minute. Thanks for an amazing recipe - it's #1 at our house!!!
Reviewed on Aug. 12, 2010 by mom_jam
My husband loved this. I made my own manicotti shells since it was so hot I didn't want boiling water on the stove. I will make it again!
Reviewed on Jul. 17, 2010 by vilia
This was very tasty, however I did replace the chicken with ground beef and fir the sauce I used Picante Sauce and Cheddar Cheese soup.
Reviewed on Jul. 07, 2010 by HBcook
REALLY good and quite easy. I would say the filling should be heaping 1/4 cup or 1/3 cup. I had a little leftover filling and I was doing heaping amounts. We used mild salsa and medium would add more flavor. I used light sour cream, reduced fat sharp cheddar and we bought a Von's roasted chicken. 12 stuffed tubes do not fit in a 9x13 pan so I had to use a second baking dish. 1-2 tubes/pp
Reviewed on Jul. 02, 2010 by mountainberrybutterfly
I have a similar recipe the uses tortilla chips instead of the manicotti. Everyone always begs me to make it. The chips get high in carbs though, so I'm trying this one. It should be a huge hit.
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