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Mexican Chicken Manicotti

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

Ingredients

  • 1 package (8 ounces) manicotti shells
  • 2 cups cubed cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup 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 whole 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 13x9-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.
Nutrition Facts
1 serving: 535 calories, 29g fat (17g saturated fat), 118mg cholesterol, 937mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 32g protein.

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