I love Mexican food. There is something about those burst of flavors and cheesy goodness that are just my thang. I also love Italian food. A big ol’ hit o’ carbs mixed with cheesy goodness and you’ve got a comfort food extravaganza. But what happens when you mix the comfort aspect of Italian food with the zesty flavors of Mexican food and the cheese overload of both?
BAM!
Mexicotti, baby! The beautiful love child of the best of Italian and Mexican cuisine.
Cheesy chicken filling in a manicotti pasta that will have everyone at your table smiling and grunting and all of those things a home cook wants to see and hear for their trouble. Thing is, it’s so easy to put together that it’s no trouble at all but you don’t have to let them know that. 😉 Sometimes you want a dinner that’s easy to pull together and looks like you spent a lot more time. This will easily be one of your new go to recipes! The video shows you how to bring it all together and what the recipe should look like in different stages.
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Mexicotti
Ingredients
- 6 tubes of manicotti pasta
- 12 ounces of chicken breast, cooked and shredded
- 6-8 ounces queso
- 1/2 cup scallions, chopped
- 1 can red enchilada sauce
- 1 cup Mexican blend cheese
- 2 tbsp hot taco sauce
Instructions
- Boil chicken in a large stock pot/dutch oven until fork tender.
- Transfer chicken to a small bowl to shred. Bring water back to boil and boil the manicotti shells for 8-9 minutes or until al dente.
- While the shells are boiling, shred the chicken and add 6-8 ounces of your favorite queso and 1/4 cup of chopped scallion and stir to combine.
- Place in a large zip top baggie and snip the corner so it's large enough to be able to fill a shell. (See video for example)
- Drain manicotti shells then fill with the chicken mixture piped inside. Move slowly using your thumb to guide the filling to the middle. (Video gives best demonstration) Repeat with all 6 shells.
- Coat the bottom of an 8x8 pan with some red enchilada sauce then spray cooking spray on the sides so they don't stick.
- Place filled manicotti in the pan and cover with enchilada sauce and top with Mexican cheese. (If you're making they day before for the next day's dinner, cover with foil and then top with cheese just before putting in the oven the next day)
- Cook covered for 15 minutes then uncovered for 5 minutes or until the top gets bubbly.
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6 Comments
I would gladly stuff these in my mouth!! Thanks for sharing the recipe and the video. I know these would be a hit at this week’s Fiesta Friday party! Enjoy!
LOL! They are good for fillin’ up the cookie hole! 🙂
This look and sound so good! Thanks for sharing at the What’s for Dinner party. Hope your week is amazing!
Thanks so much!
These look like a great alternative to enchiladas! Thanks for sharing at The Blogger’s Pit Stop!
Definitely! A fun way to mix up old favorite flavors!