Chicken Mexican Manicotti
A creative spin on traditional manicotti, this dish is packed with authentic Mexican taste that will leave you wanting seconds. —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 reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
Reviews
The chicken ricotta filling is fabulous! My family absolutely loves this recipe. At times when out of manicotti, have substited flour tortillas with great results. Always double the recipe because quickly eaten! As a volunteer feild editor with Taste of Home magazine I enjoy recipes that provide great flavor and flexibility for ingredients.