Mexican Chicken Manicotti

If you’re looking for a delightful dish that fuses the comforting essence of Italian pasta with the vibrant flavors of Mexican cuisine, look no further than Mexican Chicken Manicotti. This dish is not just a feast for the eyes; it’s a burst of flavor that will leave your taste buds dancing with joy. With creamy chicken filling nestled in pasta tubes and topped with zesty salsa, this recipe is perfect for a family dinner or a gathering with friends. Let’s dive into the world of Mexican Chicken Manicotti, where every bite is a celebration!

Why It Deserves a Spot

Mexican Chicken Manicotti deserves a prominent place on your dinner table for several reasons. First, it’s incredibly versatile—using shredded cooked chicken gives you the flexibility to use leftovers or a store-bought rotisserie chicken. Second, the combination of creamy cheeses, tangy salsa, and savory chicken creates a flavor explosion that is sure to please even the pickiest eaters. Lastly, it’s a one-dish wonder, making cleanup a breeze while still impressing your guests.

Gather These Ingredients

To create this mouthwatering Mexican Chicken Manicotti, you’ll need the following ingredients:

• 16 ounces manicotti shells
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-2 jalapeño peppers, minced
• 2 tablespoons butter
• 2 cups shredded cooked chicken (can use a rotisserie chicken)
• 8 ounces cream cheese, at room temperature
• ½ cup sour cream
• 1¾ cups salsa, divided
• 8-ounce can of enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Parmesan cheese

Toolbox for This Recipe

Before we get started, make sure you have the right tools ready:

• Large pot for boiling manicotti shells
• Large skillet for sautéing
• Mixing bowl for combining ingredients
• Baking dish for assembling and baking the manicotti
• Wooden spoon or spatula for stirring
• Measuring cups and spoons for accurate ingredient measurement

Build Mexican Chicken Manicotti Step by Step

Step 1: Prepare the Manicotti

Start by boiling the manicotti shells according to the package instructions. Ensure that they are al dente, as they will continue to cook in the oven. Once cooked, drain and set aside to cool slightly.

Step 2: Sauté the Aromatics

In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and jalapeño peppers. Sauté until the onion is translucent and fragrant, about 5 minutes.

Step 3: Mix the Filling

In a mixing bowl, combine the sautéed onion mixture with the shredded chicken, cream cheese, sour cream, and 1 cup of salsa. Mix until well combined and creamy.

Step 4: Stuff the Manicotti

Using a spoon or a piping bag, carefully fill each manicotti shell with the chicken mixture. Be generous but gentle to avoid breaking the shells.

Step 5: Prepare the Baking Dish

Spread a thin layer of enchilada sauce on the bottom of a baking dish. This will prevent the manicotti from sticking and add extra flavor.

Step 6: Assemble the Dish

Place the stuffed manicotti shells in the baking dish. Pour the remaining salsa over the top, followed by the enchilada sauce. Sprinkle the Monterey Jack, cheddar, and Parmesan cheese evenly over the top.

Step 7: Bake to Perfection

Preheat your oven to 350°F (175°C) and bake the manicotti for 25-30 minutes, or until the cheese is melted and bubbly. For an extra touch, broil for an additional 2-3 minutes to get that beautiful golden top.

No-Store Runs Needed

Before you head out shopping, check your pantry for these common ingredients:

• Butter
• Onion
• Garlic
• Jalapeño peppers
• Salsa
• Enchilada sauce

You might be surprised at what you already have on hand!

Things That Go Wrong

Even the best cooks face challenges. Here are a few things to watch out for:

• Overcooking the manicotti shells can make them too soft and prone to breaking.
• Not allowing the cream cheese to soften can result in a lumpy filling.
• Filling the manicotti too much can lead to spillage during baking. Aim for a generous but manageable amount.
• Forgetting to cover the dish with foil initially could lead to burnt cheese on top.

Keep-It-Fresh Plan

If you find yourself with leftovers, here’s how to store them:

• Allow the Mexican Chicken Manicotti to cool completely before storing.
• Cover tightly with plastic wrap or transfer to an airtight container.
• Refrigerate for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.

Mexican Chicken Manicotti FAQs

Can I use different types of cheese for this recipe?

Absolutely! Feel free to experiment with your favorite cheeses. Pepper Jack adds a nice kick, while mozzarella provides a milder flavor.

Can I make this dish ahead of time?

Yes! You can prepare and assemble the manicotti in advance. Just cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.

What can I serve with Mexican Chicken Manicotti?

This dish pairs well with a fresh side salad, Mexican rice, or roasted vegetables for a complete meal.

Can I freeze Mexican Chicken Manicotti?

Yes, you can freeze it unbaked. Just cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight and then bake as directed.

Our Most-Loved Recipes

If you’re inspired by this Mexican Chicken Manicotti, you’ll love these other recipes too:

• Creamy Chicken Enchiladas
• Vegetarian Black Bean Tacos
• Spicy Beef Burritos
• Homemade Guacamole

Ready, Set, Cook

Now that you have all the details, it’s time to roll up your sleeves and embark on this delicious cooking adventure. Your kitchen will soon be filled with enticing aromas that will have everyone asking, “What’s for dinner?” Mexican Chicken Manicotti is not just a meal; it’s an experience that brings together the best of both worlds—Italian and Mexican cuisine. Enjoy crafting this dish, and watch as it becomes a favorite in your household. Happy cooking!