Skip to Content
Menu

Mexican Chicken Manicotti

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Oct 13, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this delicious chicken and pasta recipe with a Mexican twist – a wonderful dinner ready in about an hour.

Mexican Chicken Manicotti

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 8 uncooked manicotti shells
  • 1 1/2 cups cut-up cooked chicken or turkey
  • 1 cup shredded carrots (1 1/2 medium)
  • 1 cup ricotta cheese
  • 2 tablespoons sliced green onions
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 clove garlic, finely chopped
  • 1 cup salsa
  • 1/4 cup shredded Monterey Jack cheese with jalapeño peppers (1 ounce)

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.

Nutrition

355 Calories
12g Total Fat
30g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
355
Calories from Fat
110
Total Fat
12g
Saturated Fat
6g
Cholesterol
70mg
Sodium
580mg
Total Carbohydrate
36g
Dietary Fiber
4g
Protein
30g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved