Best Mexican Manicotti Recipes

MEXICAN CHICKEN MANICOTTI

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. , In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13x9-in. baking dish., Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted.

MEXICAN-STYLE CHICKEN MANICOTTI

Steps:

• 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. , 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 cyoo salsa. , 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.

MEXICAN MANICOTTI

Steps:

• In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, covered, at 350° for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted.

MEXICAN MANICOTTI

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. Rinse with cold water; drain well.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato paste, taco seasoning mix and water. Cook over medium heat 5 to 10 minutes until hot and bubbly.
• In medium bowl, mix cream cheese, egg, sour cream, 1 1/2 cups of the cheese, the chiles and 2 tablespoons of the cilantro. Spoon about 3 tablespoons cheese mixture into each pasta shell. Spoon about 1 cup beef mixture into baking dish; top with filled shells and remaining beef mixture.
• Cover; bake 40 to 45 minutes or until hot. Uncover; sprinkle remaining 1 cup cheese over shells. Bake 5 minutes longer or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro.

MEXICAN MANICOTTI

Steps:

• In a bowl, combine 1 1/2 cup cheese and refried beans.
• Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
• Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce.
• Microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
• Pour about 1/2 the sauce into a 9x13 pan.
• Place uncooked stuffed tubes in pan, turning each to coat with sauce.
• Top with remaining sauce.
• Cover and bake at 375ºF for 20 minutes.
• Then turn shells over.
• Continue baking, covered, for 20 minutes.
• Uncover, top with remaining cheese.
• Bake 4-5 minutes longer or until cheese is melted.
• Dollop with sour cream and sprinkle with onions and olives.

MEXICAN MANICOTTI MY WAY

Steps:

• 1. Mix raw ground beef with taco seasoning, 1 cup of cheese and 1 can refried black beans.
• 2. Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.
• 3. Pour the jar of picante over the stuffed shells. Then pour in the 2 cups of warm water.
• 4. Cover with foil and bake in 350 degree oven for 1 hr to 1 1/2 hrs.
• 5. When shells are done and dish is bubbly top with sour cream, reserved cheese and olives.
• 6. Put back in oven for 5-10 minutes.
• 7. Remove from oven and top with green onions.

MICROWAVE MEXICAN MANICOTTI

Steps:

• Grease a microwave-safe 9x12 inch baking dish, and set aside.
• Heat a skillet over medium-high heat, and cook and stir the beef until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Mix together the cooked ground beef, refried beans, oregano, and cumin in a bowl. Spoon the mixture into uncooked manicotti shells, and place the filled shells into the baking dish. Combine the water and picante sauce in a bowl, and pour over the shells.
• Cover the dish with microwave-safe plastic wrap, cut a few holes in the wrap with a knife to vent, and microwave on High power for 10 minutes. Carefully pull back the plastic wrap to avoid steam, and turn the shells over with tongs. Replace the plastic and microwave an additional 15 to 20 minutes on Medium power, until the shells are cooked and the liquid has been absorbed.
• Pull off the plastic wrap, and spoon sour cream over the shells. Sprinkle with Monterey Jack cheese and chopped green onions for garnish.

MEXICAN CHICKEN MANICOTTI

Steps:

• 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.
• 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.

MEXICAN MANICOTTI

Steps:

• In bowl, mix uncooked beef, beans, chili powder, and oregano.
• Spoon into uncooked manicotti shells.
• Place in greased 13x9 baking pan.
• Mix water and sauce, pour over manicotti.
• Cover and refrigerate 8 hours.
• Remove from refrigerator 30 minutes before baking.
• Cover and bake at 350* for 1 hour.
• Uncover. Sprinkle with cheese, onions, and olives.
• Bake for 8 minutes more.
• Then add sour cream.

SALSA VERDE CHICKEN MEXICAN MANICOTTI

Steps:

• 1. In a large bowl, mix ground chicken (uncooked), refried beans and 1 1/2 cups shredded Monterrey pepper jack cheese and taco seasoning until well blended. Fill uncooked manicotti shells with meat mixture using a butter knife or by gently pressing shell into the meat until the shell fills. Pour 1/4 of the green enchilada sauce into the bottom of a large baking dish. Lay shells in single layer on top of enchilada sauce. Pour remaining sauce over manicotti shells. Add 1 cup warm water around the edges of dish. Top with remaining cheese. Bake in 350 degree oven for 1 hour. Remove from oven and top with more cheese if you like and return to oven until cheese melts. Top with sour cream, sliced black olives and salsa verde. Enjoy!

MEXICAN MANICOTTI (ENCHILADA STYLE)

Steps:

• Preheat oven 350.
• Brown turkey, jalapeno, and green pepper until turkey is cooked through.
• Meanwhile heat water and cook manicotti according to package directions. (I always make a couple extra noodles because one or two inevitably break.).
• Drain turkey (if needed). Add water and taco seasoning. Simmer for about five minutes.
• Remove from heat and add refried beans. Let cool, so you don't burn yourself when you stuff the noodles.
• Put a thin layer of enchilada sauce at the bottom of 13X9 pan.
• Stuff cooked noodles with turkey mixture and place in pan.
• Top with remaining enchilada sauce. Cook for 30 minutes.
• Top with cheese and cook another 15 minutes.
• I like to serve mine with some shredded lettuce and tomato.

MICROWAVE MEXICAN MANICOTTI

Steps:

• In a large bowl, combine the beef, beans, oregano and cumin. Stuff into manicotti shells; place in an ungreased 11x7-in. microwave-safe dish. , In a small bowl, combine water and taco sauce; pour over shells. Loosely cover dish; microwave on high for 3-4 minutes. Turn shells with tongs. Microwave 3-4 minutes longer; turn shells again., Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish a half turn once., Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese. Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

MEXICAN CHICKEN MANICOTTI RECIPE RECIPE - (4.6/5)

Steps:

• Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies. In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish. Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings. Nutritional Facts 1 serving (1 cup) equals 535 calories, 29 g fat (17 g saturated fat), 118 mg cholesterol, 937 mg sodium, 32 g carbohydrate, 3 g fiber, 32 g protein.

MEXICAN MANICOTTI

Steps:

• 1. In a bowl, combine the uncooked beef, beans, chili powder, oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 in by 9 in by 2 in baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
• 2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover and spoon sour cream over the top. Sprinkle with the cheese, onions and olives, if desired. Bake 5 - 10 minutes longer or until the cheese is melted.

MEXICAN STUFFED MANICOTTI SHELLS

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a heavy skillet brown the ground beef with onions, garlic, bell pepper, oregano and chili flakes (about 6 minutes) drain fat.
• Add in 1/3 cup Parmesan cheese and season with seasoning salt and black pepper to taste.
• Stir in the salsa and continue to cook for about 5-6 minutes.
• Remove from heat and stir in sour cream.
• Stuff the cooked manicotti shells with the meat mixture.
• Arrange the shells in the baking dish.
• Sprinkle grated Parmesan cheese lighty over the shells.
• Cover tightly with foil and bake 15-20 minutes.
• Uncover and sprinkle the grated cheddar cheese over and return to oven uncovered for another 5-7 minutes.
• Serve with shredded lettuce, chopped tomatoes and chopped bell peppers.
• Delicious!

MICROWAVE MEXICAN MANICOTTI

Steps:

• Combine (uncooked) ground beef with refried beans.
• Stuff manicotti shells with ground beef/bean mixture and place in a medium casserole dish.
• Combine taco sauce and water.
• Pour over filled shells.
• Cover with plastic wrap.
• Cook on High for 10 minutes.
• Turn shells over.
• Cook 17 minutes at 70% power with wrap vented.
• Remove wrap; sprinkle with cheese.
• Heat until cheese is melted.
• Serve with sour cream and black olives.

CHICKEN MEXICAN MANICOTTI

Steps:

• 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. , Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa. , Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through.

TASTY MEXICAN MANICOTTI

Steps:

• In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Stir in the beans, chili powder and cumin. Stuff into manicotti shells. , Place in a greased 13x9-in. baking dish. Combine tomato sauce and chilies if desired; pour over manicotti. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through.

MEXICAN MANICOTTI

Steps:

• Preheat oven to 350°F.
• Cook beef and onion in a large skillet, stirring occasionally, until no longer pink. Add water and seasoning mix; cook, stirring occasionally, until meixture is thickened.
• Combine 3/4 cup mozzarella, ricotta cheese, and chiles in small bowl.
• Spread 1 cup salsa onto bottom of 9 x 13 inch baking dish.
• Fill each tortilla evenly with beef mixture, and cheese mixture; roll up. Place in baking dish.
• Top with remaining salsa and remaining mozzarella cheese; cover.
• Bake for 30 to 35 minutes or until heated through. Sprinkle with green onions before serving.
• To Freeze ahead:Prepare as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F Bake for 45 to 50 minutes or until heated through. Sprinkle with green onions before serving.

MEXICAN MANICOTTI

Steps:

• 1. Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray.
• 2. Soak manicotti in really hot water for 10-15 minutes. Drain well.
• 3. In a skillet, cook beef until browned. Add chopped onions and minced garlic and sauté until translucent. Add tomato paste, enchilada sauce, taco seasoning mix and water. Simmer for 10-15 minutes. Add additional water if too thick. (Remember you will want a little extra moisture in the sauce because you need to finish cooking the noodles in the oven.)
• 4. In a medium bowl, mix cream cheese, egg, sour cream, 2 cups cheese, chilies, and 2 Tablespoons of cilantro. Spoon 1 cup of meat sauce mixture into the bottom of your 9x13 baking dish. Filling Pasta: Pipe about 3 Tablespoons of filling mixture into each pasta tube (we used a ziploc bag with the corner snipped). Place filled pasta onto sauce, repeat with remaining noodles. Pour remaining sauce mixture over noodles.
• 5. Cover pan with sprayed foil and bake for 30 minutes. Uncover pan and sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Sprinkle with remaining cilantro and additional toppings if desired!