Mexican Chicken Manicotti Recipe
Mexican Chicken Manicotti Recipe photo by Taste of Home

Mexican Chicken Manicotti Recipe

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

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

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.

Directions

  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

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.

Full-Bodied White Wine

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

Reviews for Mexican Chicken Manicotti

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 19, 2014

Love love love

MY REVIEW
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
Reviewed Jul. 21, 2013

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

MY REVIEW
Reviewed Apr. 9, 2013

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

MY REVIEW
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.

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