Mexican Chicken Manicotti Recipe

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.

Mexican Chicken Manicotti Recipe

Photo by Betty D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package (8 ounces) manicotti shells

  • 2

    cups cubed cooked chicken

  • 2

    cups (8 ounces) shredded Monterey Jack cheese, divided

  • 1-½

    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 (10-¾ ounces) condensed cream of chicken soup, undiluted

  • 1

    cup salsa

  • 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. Nutritional Facts 1 serving (1 cup) 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.


Nutrition

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