Mexican-Style Chicken Manicotti
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. —Larry Phillips, Shreveport, Louisiana
Ingredients
- 4 uncooked manicotti shells
- 1 cup cubed cooked chicken breast
- 1 cup salsa, divided
- 1/2 cup reduced-fat 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
Reviews
Great recipe! Nice alternative to Italian manicotti. Our nephews loved it; and that is saying a lot. Thanks for sharing! :)
Followed recipe without any changes. It was not memorable (per husband) or worth making again. So many great chicken enchilada recipes out there that we would make instead.
I FOLLOWED THIS RECIPE EXACT AND IT WAS AWESOME....AND IT MAKES EXACTLY THE AMOUNT IT SAYS IT WILL MAKE...I MADE IT FOR A GROUP HOME I USED TO WORK IN AND ALL THE CLIENTS LOVED IT AND IVE MADE IT FOR MY FAMILY AND THEY LOVE IT....WILL DEFINATELY MAKE IT AGAIN
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I agree this is an amazing recipe! I followed the directions exactly as stated. Amazing taste for a healthy meal :)
This dish was sooo good! I made it easier to make by using canned chicken and precooked lasagna noodles and rolling them up as manicotti. My family hardly ever tries new recipes, but this one is a keeper!