Mexican Manicotti
Mexican Manicotti
This recipe was shared as part of my Quick Dinner series on Instagram. These dinners can be made with minimal ingredients in under 20 minutes, using what I keep stocked in my kitchen.
A low-carb-friendly recipe with a Tex-Mex twist that’s sure to knock your socks off.
One of my favorite Italian dishes is manicotti, in any form--chicken, beef, lamb, three-cheese—you name it, I’m at the table with a fork in hand, ready. I also enjoy Mexican food….let’s rephrase that…. I thoroughly enjoy Mexican food. I had some cooked chicken breast leftover, recently, and decided to make some Mexican-inspired manicotti. Now don’t get me wrong, I didn’t create the Mexican manicotti dish. It was already a thing. I did, however, make my dish low-carb-friendly. \
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Ingredients
- 5 uncooked manicotti shells
- 1 c. chicken breast, cooked and cubed
- 1 c. salsa, divided
- ½ c. reduced-fat ricotta cheese
- 2 Tbsp. kalamata olives, diced
- 1 Tbsp. diced pimentos
- 1 green onion, sliced thin
- 1 garlic clove, minced
- ½ tsp. hot pepper sauce
- ⅓ c. shredded Mexican cheese blend
Instructions
Cook manicotti according to package directions. Drain water off completely and set aside.
Preheat oven to 350 degrees.
In a small bowl, combine chicken, 1/4 cup salsa, ricotta cheese, olives, pimientos, green onion, garlic, and pepper sauce.
Coat an 8-inch square baking dish with non-stick cooking spray (if needed). Spread 1/4 cup salsa in the bottom of the dish.
Using a small spoon, fill the manicotti with the chicken mixture.
Place the filled manicotti into the baking dish and top with the remaining salsa.
Cover with foil and bake for 35 minutes. Uncover and sprinkle shredded cheese over the top and bake for 5-10 minutes, until cheese is melted and filling is heated through.
Remove from oven and serve.
Photos by Audrie Dollins Media
