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Mexican Chicken Manicotti Recipe

Mexican Chicken Manicotti Recipe

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.
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:7 servings


  • 1 package (8 ounces) manicotti shells
  • 2 cups cubed cooked chicken
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 1 small onion, diced, divided
  • 1 can (4 ounces) chopped green chilies, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup salsa
  • 2/3 cup milk


  • 1. Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.
  • 2. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.
  • 3. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
  • 4. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.

Nutritional Facts

1 cup: 535 calories, 29g fat (17g saturated fat), 118mg cholesterol, 937mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 32g protein

Reviews for Mexican Chicken Manicotti

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Reviewed Jun. 12, 2016

"Very bland. Even put jalapenos in..probably want try again..maybe add ALOT of seasoning .."

Reviewed May. 6, 2016

"These were fairly easy to make. The most time consuming part was stuffing the shells. They tasted very good, not very spicy though. I liked them because I like Mexican food and this was something different than your average taco."

Reviewed Feb. 4, 2016

"This was easy to make and tastes soooo good!"

Reviewed Jul. 19, 2014

"Love love love"

Reviewed Sep. 21, 2013

"This was tasty. I made a mistake and stirred the soup into the chicken mixture, but as I always slit manicotti shells anyway to fill them, I figured the soup in the filling would leak out and mix with the sauce. It pretty much did, but I'd like to make this the "right" way and see if it's that much different. My son isn't a fan of onions......if the onion cooks and is tender , he really doesn't notice, but the onions in this were crunchy. Next time I might sauté them in a teaspoon of butter before adding them to the mix. All in all, it was good, but I think some of the suggestions here might enliven this dish and make it better."

Reviewed Jul. 21, 2013

"Make this for family & guest, they loved it! Will be making this again. Tanks!!"

Reviewed Apr. 9, 2013

"Delicious!!! One of my new favorite dishes!!"

Reviewed Mar. 5, 2013

"Loved this. I was lazy and didn't want to cook noodles so I used tortillas and made regular chicken enchiladas. This now replaces a previous recipe as my standard chicken enchilada recipe. I did use the suggestion of aeg2t and used salsa verde in the sauce and loved it."

Reviewed Feb. 26, 2013

"My husband LOVES this dish and he is very picky. However, I don't bother stuffing the manicotti, I use lasagna sheets instead. I layer the two mixtures as if I was making lasagna. Far less hassle and extremely tasty!"

Reviewed Feb. 21, 2013

"This received rave reviews from my bunch of men! We even used the same filling in flour tortillas, excellent addition to our recipe box!"

Reviewed Jan. 25, 2013

"This was so good and easy to make. I used 2 cans of the chopped green chilies. I used 1 can each of the bowl mixtures. My husband liked this as well and he took some to work and gave to a co-worker. He liked it as well. Thanks for a great recipe!"

Reviewed Jan. 24, 2013

"EXCELLENT recipe. Only changes I made were not combining the salsa with the other ingredients, but serving it with the dish to accommodate a preference to not have the salsa baked. Also used a Chipotle Chicken Marinade and grilled the chicken rather than plain cubed cooked chicken. Everyone loved it!"

Reviewed Jan. 19, 2013

"This is the absolute worst recipe I've ever tried! It has no substance and the flavor is overwhelmed by the sour cream in it. My husband took one bite and refused to eat anymore of it. I gave it one star because the rating doesn't allow no stars."

Reviewed Jan. 15, 2013

"Very good! My family loved this, even my picky sister! I will definatly make this many times."

Reviewed Mar. 27, 2012

"This recipe is very yummy! I used less than half the cheese that is called for though. It was still very creamy and cheesy. I also used salsa verde, which was perfect with the chicken!"

Reviewed Mar. 6, 2012

"This is very flavorful & hits the spot! I have made it 3 times in one week for friends & family & so far its a huge hit!!"

Reviewed Nov. 15, 2011

"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 Oct. 2, 2011

"little time consuming but worth 21 year old son asks for it all the time"

Reviewed Jun. 12, 2011

"This is my family and friends favorite recipe! I am asked to make it anytime we take dinner to a friends house!!!"

Reviewed Mar. 21, 2011

"Used homemade lasagna noodles rolled up instead of manicotti...yummy..."

Reviewed Feb. 21, 2011

"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 Jan. 15, 2011

"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 Aug. 12, 2010

"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 Jul. 17, 2010

"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 Jul. 7, 2010

"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 Jul. 2, 2010

"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."

Reviewed Mar. 2, 2010

"This is a great recipe. If I am in a hurry I just used canned chicken and it is still fabulous!"

Reviewed Apr. 6, 2009

"This is a wonderful recipe! I cooked my chicken with poultry seasoning and it gave the filling nice flavor."

Reviewed Oct. 19, 2008

"I agree that this recipe is very good - great flavor, which is amazing because there aren't any spices in it. A definite make again."

Reviewed Aug. 31, 2008

"This recipe was absolutely fabulous. I didn't alter the recipe at all. I just served it on a bed of shredded lettuce for color and crunch and sprinkled chopped tomatoes and sliced ripe olives on the top. I live alone so the quantity gives me enough to divide up and freeze for a few more meals later on."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.