Mexican-Style Chicken Manicotti

Total Time

Prep: 25 min. Bake: 25 min.


2 servings

Updated: Sep. 13, 2023
Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun country. —Larry Phillips, Shreveport, Louisiana
Mexican-Style Chicken Manicotti Recipe photo by Taste of Home


  • 4 uncooked manicotti shells
  • 1 cup cubed cooked chicken breast
  • 1 cup salsa, divided
  • 1/2 cup reduced-fat ricotta cheese
  • 2 tablespoons sliced ripe olives
  • 4 teaspoons minced fresh parsley
  • 1 tablespoon diced pimientos
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/3 cup shredded Monterey Jack cheese


  1. 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.
  2. 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 cup salsa.
  3. 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.

Nutrition Facts

2 shells: 352 calories, 10g fat (4g saturated fat), 71mg cholesterol, 708mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 30g protein. Diabetic exchanges: 4 lean meat, 2 starch.