We’ve become total manicotti fiends at my house! We love pasta of any type but we’re also lovers of food with Mexican spices. This manicotti with chicken, cheese, and green chili enchilada sauce is a perfect blend of Mexican and Italian dishes.
I admit that I’ve become a bit obsessed with manicotti lately. I’ve seen lots of recipes that tell you to cook the shells and THEN stuff them with a filling….but I’m not skillful enough to do that without tearing the shells to pieces.
Besides, if you use enough liquid and then cover the dish (I use aluminum foil) you’ll get a steaming effect which will cook the shells. You’ve saved yourself some major frustration, cut down on the preparation time, and it’s still delicious. You’ve saved money too because you didn’t end up throwing torn up shells in the garbage. Now you’ve got more time to go do something outside the kitchen – which is always my goal!
Green Chili Chicken Manicotti Recipe
Green Chili Chicken Manicotti
- 1 box manicotti shells uncooked
- 3 cups diced, cooked chicken
- 14 sticks mozarella string cheese
- 1 small can diced green chilis
- 1 can black olives sliced
- 1 small onion chopped
- 2 cans green enchilada sauce
- 1/2 can (5-6 oz) water
Put one piece of string cheese inside each manicotti shell. Place in a 9 x 13 baking dish sprayed with PAM or other non-stick cooking spray.
Sprinkle cooked cheese over manicotti shells.top with onions and black olives.
Mix enchilada sauce and water together then pour over dish. Cover with foil. Poke a couple of holes in the foil to let some steam escape.
Bake at 350 degrees for approximately 50-55 minutes.
This recipe combines both Italian and Mexican flavors. You might want to complete the meal by serving Five Flavor Pound Cake or Simply Superb Oatmeal Cake. Both homemade cakes stir together easily and taste delicious.
[bctt tweet=”Green Chili Chicken Manicotti is a great blend of Mexican and Italian flavors – and you don’t have to pre-cook the noodles? ” username=”@sasmerchant”]
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