Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Mexican Chicken Manicotti in a white ceramic casserole dish

Mexican Chicken Manicotti

5 from 1 reviews

Manicotti shells filled with creamy, spiced up chicken and topped with gooey cheese!



  1. Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.
  2. In large skillet, cook onion, garlic, and jalapeƱos in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add 1/3 cup salsa.
  3. Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.
  4. In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place 1/2 cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.
  5. Bake for 35-40 minutes until mixture is bubbly and cheese is browned.