Mexican Chicken Manicotti Recipe

4.5 30 41
Mexican Chicken Manicotti Recipe
Mexican Chicken Manicotti Recipe photo by Taste of Home
Publisher Photo

Mexican Chicken Manicotti Recipe

Read Reviews
4.5 30 41
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 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

Directions

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.
Originally published as Mexican Chicken Manicotti in Country Woman May/June 2001, p29

Nutritional Facts

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

  • 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.
Originally published as Mexican Chicken Manicotti in Country Woman May/June 2001, p29

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Reviews forMexican Chicken Manicotti

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hicks91 User ID: 6731271 249343
Reviewed Jun. 12, 2016

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

MY REVIEW
meliss.beyer User ID: 7101887 247914
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."

MY REVIEW
Crystalmarie72 User ID: 8761048 243235
Reviewed Feb. 4, 2016

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

MY REVIEW
brittanylong224 User ID: 7895021 204249
Reviewed Jul. 19, 2014

"Love love love"

MY REVIEW
vewebber58 User ID: 998755 79346
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."

MY REVIEW
sparklingpurple User ID: 2622078 31577
Reviewed Jul. 21, 2013

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

MY REVIEW
asikes User ID: 7125901 30383
Reviewed Apr. 9, 2013

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

MY REVIEW
SEBASTIANSMOM User ID: 6550022 30304
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."

MY REVIEW
boncie User ID: 2237422 86196
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!"

MY REVIEW
chefcyn User ID: 4366589 204248
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!"

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