Mexican-Style Chicken Manicotti Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large bowl, combine shredded chicken, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
• STEP 3.Stuff the manicotti shells with the chicken mixture and place them in the greased baking dish.
• STEP 4.Pour the enchilada sauce over the stuffed manicotti shells, making sure they are fully covered.
• STEP 5.Sprinkle shredded cheese on top of the sauce.
• STEP 6.Cover the baking dish with foil and bake for 25 minutes.
• STEP 7.Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
• STEP 8.Let the manicotti cool for a few minutes before serving.
• STEP 9.Garnish with chopped cilantro and serve with Mexican rice and sour cream.

Cooking Tips

• To make this recipe even quicker, you can use pre-cooked shredded chicken.
• If you prefer a spicier dish, add some diced jalapenos or a dash of hot sauce to the chicken mixture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the manicotti in the oven or microwave until heated through.
• Serve the Mexican-Style Chicken Manicotti with a side of Mexican rice and a dollop of sour cream for a complete meal.