Salsa Verde Chicken Mexican Manicotti

Laura Yoder Recipe

By Laura Yoder lkyoder34

1 Hr

After receiving a blue ribbon and many wonderful comments for my Mexican Manicotti My Way I decided to play on that recipe and try something else new. This recipe was also a hit in our home and one which I will be making often. Give it a try! I welcome any comments and suggestions. Enjoy!

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1 lb
ground chicken
1 can(s)
refried beans
1 pkg
taco seasoning mix
2 c
(divided) shredded monterey pepper jack cheese
1 pkg
manicotti shells
1 can(s)
green enchilada sauce (large can)
1 c
warm water
sour cream
sliced black olives
salsa verde

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Mexican
Hashtag: #Casserole

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Deedee Summers Summersparkle
Feb 19, 2012
Wonderful suggestion! I can't recall the number of times I prepared Manicotti with ground Italian sausage, spinach, cheese, etc, as a homemaker. Now living as a single at sixty-five, I'm anxious to give this a go, not only as an excellent main course, but with two meals for freezing!
Feb 26, 2012 - Laura Yoder shared a photo of this recipe. View photo
Laura Yoder lkyoder34
Feb 26, 2012
I tried this recipe and say it's Family Tested & Approved!
Deedee Summers Summersparkle
Feb 26, 2012
Hi ~ Did you top your version with the sour cream, sliced black olives and salsa verde? Think I'm going to add Mexican blend cheese when dish is finished...then pop back in for another few minutes to melt. Deedee
Laura Yoder lkyoder34
Mar 8, 2012
Yes, I did top it with sour cream and black olives. We also like to top it with lettuce and salsa verde after it is served. We really liked this dish. And I like that you can change this recipe up and do anything you like with it.
Diane Eldridge Dianeintn
Mar 15, 2012
i'm gonna try this usin chicken tenders cut up..........
pam arnold neednewdishes
Jul 7, 2012
This sounds very good, cant wait to try it...
Shirley Suchdolski Arabigal
Jul 8, 2012
Easiest way to stuff uncooked manicotti shells....fill a pastry bag or a ziploc and cut the end off to make it into a pastry job. Just squeeze. Really fast going of it then!
Phyllis Smith nanaphyllis3
Oct 2, 2012
I just found both of your manicotti recipes. I don't know why I've never thought of making a Mexican version. both recipes look awesome. I will be making one soon.... I plan on checking out more of your recipes, I like your style. Thanks! Phyllis
C C SaffronSun
Dec 6, 2012
Can anyone share what brands of enchilada sauce they use (in this recipe & in general)? I am having terrible luck finding a canned one that isn't gross. I live in an area with a distinct lack of decent Mexican food. I miss the S.W. for that.

A little off topic, but I'm also looking for a good hot sauce (red or green) like they serve at taco trucks. Man, I miss Filiberto's...
Linda Mel LindaM4
Jan 29, 2013
This version of your stuffed manicotti also sounds delish! Will be trying both versions for sure
Rebecca Estrada restrada
Apr 21, 2013
I think the Las Palmas brand is the closest to being authentic. They have both the green and the red sauce and comes in mild, medium or hot. Either that or you can make it. It's really easy. Use tomatillos and either jalepenos or serrano chilies and of course fresh garlic and seasonings. I can't wait to try your Manicotti recipe. Thanks Laura!
C C SaffronSun
Apr 22, 2013
Thanks, Rebecca. :)
Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"