Go Back
+ servings
Mexican Manicotti
Print

Mexican Manicotti in the Ninja Foodi

Mexican Manicotti with rice and beans is one pot dinner that is very easy to make and tastes delicious. 
Course Dinner
Cuisine Mexican
Keyword Mexican Manicotti recipe, Ninja Foodi Mexican Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 776kcal
Author Louise

Ingredients

Accessories used in this recipe

    For the Chicken

    • 1 pound chicken thighs frozen
    • 1 4 ounce fire roasted green chilis mild
    • 1 cup chicken stock
    • 1 batch seasoning blend see recipe below
    • 6 ounces Queso Fresco plus more for garnish if desired
    • 2 cups cheese shredded Mexican blend, divided
    • 8 ounces manicotti pasta dry

    Seasoning Blend for Chicken

    For the Sauce

    • 32 ounces salsa verde
    • 1 Tbsp garlic minced
    • 1/2 tsp chipotle

    For the Rice & Beans

    • 3 cups liquid use reserved liquid and add chicken stock or water to make a total of 3 cups
    • 3/4 cup brown rice rinsed
    • 3/4 cup black beans rinsed
    • 1/2 tsp salt
    • 1 tsp cumin
    • 1 cup onion diced. red or white
    • 1/4 cup cilantro

    Mango Salsa

    • 1 mango diced into 1/2" pieces
    • 1/2 jalepeno pepper diced, seeds removed
    • 2 Tbsp chopped cilantro
    • 1/2 lime juiced (about 1 Tbsp)
    • salt to taste
    • 4 ounce fire roasted green chili peppers mild

    Instructions

    • Combine the frozen chicken thighs with 1 cup of water, 4 ounces fire roasted chilis and seasoning blend. Turn the Ninja Foodi on high pressure for 25 minutes. Make sure to turn the valve to seal. When time is up, you can immediately release the pressure. 
    • While the chicken is cooking, combine mango, red onion, jalepeno, cilantro, and lime juicein a small bowl. Salt to taste and place in fridge until ready to serve. 
    • Remove the chicken from the liquid (reserve for later) and shred into a bowl. Combine with 6 ounces of Queso Fresco cheese crumbled and 3 ounces or 1 cup of shredded Mexican blend cheese. 
    • Stuff the dry manicotti shells with the chicken mixture and layer into 7" Springform pan. 
    • Add 3/4 cup of dry black beans and 3/4 cup of brown rice to the inner pot along with a total of 3 cups of liquid and Add in 1 tsp cumin and 1/2 tsp salt and 4 ounces of fire roasted green chilis. Use reserved liquid from cooking the chicken and add additional chicken stock or water to make a total of 3 cups. Stir.
    • Combine 32 ounces of salsa verde with 1 Tablespoon of freshly minced garlic and 1/2 tsp of chipotle powder. Pour sauce over the manicotti. If you don't need to use all of it, you can use it as a garnish. Cover with Foil
    •  Place rack in low position over the beans and rice. Place covered pan on rack. Put the pressure lid on and turn the valve to seal. Set the Ninja Foodi on high pressure for 30 minutes. When the time is up, immediately release the pressure
    • Remove the rack with the pan and stir in 1 cup of diced onion and 1/4 cup cilantro. 
    • Cover with remaining cheese and return the rack with the springform pan to the Ninja Foodi. Set the air crisp on 390° F for 5-10 minutes or until the cheese is brown and bubbly. 
    • Serve the Mexican Manicotti topped with mango salsa. Enjoy! 

    Video

    Notes

    Nutritional values include rice & beans

    Nutrition

    Calories: 776kcal | Carbohydrates: 72g | Protein: 37g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 134mg | Sodium: 2499mg | Potassium: 834mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2125IU | Vitamin C: 20mg | Calcium: 477mg | Iron: 2.7mg