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Mexican Chicken Manicotti

 Mexican Chicken Manicotti
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.
7 ServingsPrep: 25 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
  • 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.
  • 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.

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Mexican Chicken Manicotti (continued)

Nutritional Facts: 2 stuffed shells 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.