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Mexican Chicken Manicotti

This Mexican Chicken Manicotti is a flavorful fusion of creamy chicken filling and zesty salsa, perfect for a comforting family dinner!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Cheese, Chicken, Easy, Manicotti, Mexican
Servings: 6 servings

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Wooden spoon or spatula
  • Measuring Cups and Spoons

Notes

  • Use leftover shredded chicken or a rotisserie chicken to save time.
  • Do not overcook the manicotti shells to avoid breakage during filling.
  • Soften cream cheese before mixing for a smooth filling.
  • Cover the dish with foil during baking to prevent cheese from burning initially.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.