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Mexican-Style Chicken Manicotti

 Mexican-Style Chicken Manicotti
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
2 ServingsPrep: 25 min. Bake: 25 min.


  • 4 uncooked manicotti shells
  • 1 cup cubed cooked chicken breast
  • 1 cup salsa, divided
  • 1/2 cup ricotta cheese
  • 2 tablespoons sliced ripe olives
  • 4 teaspoons minced fresh parsley
  • 1 tablespoon diced pimientos
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/3 cup shredded Monterey Jack cheese


  • Cook manicotti according to package directions. In a small bowl,
  • combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley,
  • pimientos, green onion, garlic and pepper sauce. Drain manicotti;
  • fill with chicken mixture.
  • Spread 1/4 cup salsa in an 8-in. square baking dish coated with
  • cooking spray. Top with manicotti shells and remaining salsa.
  • Cover and bake at 400° for 20 minutes. Uncover; sprinkle with
  • Monterey Jack cheese and bake 5-10 minutes longer or until cheese is
  • melted and filling is heated through. Yield: 2 servings.

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Mexican-Style Chicken Manicotti (continued)

Nutritional Facts: 2 stuffed manicotti (prepared with reduced-fat ricotta cheese and reduced-fat Mexican cheese blend) equals 395 calories, 10 g fat (4 g saturated fat), 82 mg cholesterol, 795 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.