Chicken Mexican Manicotti Recipes

MEXICAN CHICKEN MANICOTTI

Steps:

• Heat oven to 325°. Cook and drain manicotti shells as directed on package. Mix chicken, carrots, ricotta cheese, onions, cilantro and garlic. Fill manicotti shells with chicken mixture.
• Place manicotti in ungreased rectangular pan, 13x9x2 inches. Pour salsa over manicotti. Sprinkle with Monterey Jack cheese. Cover and bake about 35 minutes or until hot in center.

CHICKEN MEXICAN MANICOTTI

Steps:

• 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.

MEXICAN-STYLE CHICKEN MANICOTTI

Steps:

• 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 the remaining 1/2 cyoo salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.

MEXICAN CHICKEN MANICOTTI

Steps:

• 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.

CHICKEN MANICOTTI

Steps:

• Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

MEXICAN CHICKEN MANICOTTI RECIPE RECIPE - (4.6/5)

Steps:

• 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.

SALSA VERDE CHICKEN MEXICAN MANICOTTI

Steps:

• 1. In a large bowl, mix ground chicken (uncooked), refried beans and 1 1/2 cups shredded Monterrey pepper jack cheese and taco seasoning until well blended. Fill uncooked manicotti shells with meat mixture using a butter knife or by gently pressing shell into the meat until the shell fills. Pour 1/4 of the green enchilada sauce into the bottom of a large baking dish. Lay shells in single layer on top of enchilada sauce. Pour remaining sauce over manicotti shells. Add 1 cup warm water around the edges of dish. Top with remaining cheese. Bake in 350 degree oven for 1 hour. Remove from oven and top with more cheese if you like and return to oven until cheese melts. Top with sour cream, sliced black olives and salsa verde. Enjoy!