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.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 535 calories, Fat 29g fat (17g saturated fat), Cholesterol 118mg cholesterol, Sodium 937mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 32g protein.
MANICOTTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- If using fresh spinach, bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt. Boil the spinach until tender, about 3 to 4 minutes. Remove with a slotted spoon, (keep the water in the pot boiling), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop. Set aside.
- In the same large pot of boiling water, cook the manicotti shells according to the package directions until al dente. Drain and pat dry.
- Spread 1 cup of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Lightly beat the eggs in a medium bowl. Add the spinach, ricotta, mozzarella, and 1/3 cup of the grated cheese and mix until evenly combined. Season with 1/2 teaspoon salt, the nutmeg and pepper. Spoon the cheese mixture into the manicotti shells and line them up in the baking dish. Cover with the remaining 2 cups sauce. Scatter the remaining 2/3 cup grated cheese on top and dot with the butter.
- Bake for 30 minutes. Serve immediately.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Reduce the heat to a simmer, cover and cook for 10 minutes.
- Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper to taste. Use right away, or refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
- Yield: 3 1/2 cups
- Copyright 2001 Television Food Network, G.P. All rights reserved.
MEXICAN MANICOTTI (ENCHILADA STYLE)
I was looking through all the Mexican manicotti recipes and none of them use enchilada sauce. This is the product of that experiment. I suggest making recipe#71916. It is my go to sauce recipe. You can adjust the spice level by using a spicy or mild chili powder.
Provided by sbera007
Categories Manicotti
Time 1h
Yield 12 noodles, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350.
- Brown turkey, jalapeno, and green pepper until turkey is cooked through.
- Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
- Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
- Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
- Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
- Stuff cooked noodles with turkey mixture and place in pan.
- Top with remaining enchilada sauce. Cook for 30 minutes.
- Top with cheese and cook another 15 minutes.
- I like to serve mine with some shredded lettuce and tomato.
BEEF AND CHEESE MANICOTTI
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
- Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
- Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
- Preheat the oven to 350 degrees F.
- Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
- Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
MANILADAS WITH WHITE CHEESE AND ROASTED TOMATILLO SAUCES
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
- In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
- Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
- To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
- To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.
ENCHILADAS VERDES (GREEN ENCHILADAS)
Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.
Provided by Muy Bueno
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
- Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
- Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 44.1 g, Cholesterol 101.2 mg, Fat 23.6 g, Fiber 5 g, Protein 34 g, SaturatedFat 12.5 g, Sodium 1182.5 mg, Sugar 14.7 g
MANICOTTI
Delicious! Serve with a crispy salad and garlic bread, and you'll have a dish your family will love! The kids like to help stuff the noodles too!
Provided by Anny
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook manicotti in boiling water until done. Drain, and rinse with cold water.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
- Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
- Bake 45 minutes, or until bubbly.
Nutrition Facts : Calories 676.3 calories, Carbohydrate 53.2 g, Cholesterol 188.8 mg, Fat 30.9 g, Fiber 4.3 g, Protein 46 g, SaturatedFat 17.1 g, Sodium 1254.7 mg, Sugar 12.6 g
MANICOTTI ENCHILADAS
These enchiladas are something different that are easier to serve without breaking apart. Very tasty and easy to prepare. I like to serve them with a side of mexican style rice.
Provided by suzanne kraus
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. In large mixing bowl mix raw meat, beans, taco seasoning, softened cr cheese and 1 cup Monterey jack cheese.
- 2. Divide mixture among 12 corn tortillas warmed in microwave for easier rolling. Spread mixture on corn tortilla, roll up and insert into uncooked manicotti.
- 3. Spray large baking dish with cooking spray. Put 1 can of enchilada sauce in baking dish along with the 1/2 c water.
- 4. Lay your stuffed manicotti in sauce.
- 5. Top with the canned tomatoes, 2nd can of enchilada sauce and remainder of cheese.
- 6. Cover with foil and bake at 350 for 1 hour. Uncover after 1 hour and bake for an additional 5-10 min
- 7. Let stand uncovered for 10 min. Serve and top with a dollop of sour cream
HOMEMADE MANICOTTI
These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. -Sue Ann Bunt, Painted Post, New York
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.
Nutrition Facts : Calories 480 calories, Fat 22g fat (11g saturated fat), Cholesterol 201mg cholesterol, Sodium 1128mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 3g fiber), Protein 27g protein.
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