< Back to all recipes

Mexican Chicken Cannelloni

Cooking Time: 55 minutes


  • 12 Tubes Perfetto Cannelloni
  • 1 tbsp olive oil
  • ½ small red onion, finely chopped
  • 2 cloves Garlic, minced
  • 3 green onions, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 ½ cups cooked chicken breasts, shredded
  • 1 C shredded Monterey and Cheddar cheese blend
  • 1 C red kidney beans
  • 120 g cream cheese
  • Dash of hot sauce
  • 2 C Good-quality tomato sauce
  • 2 C Cooking cream
  • 200 g Parmesan, finely grated
  • 200 g good-quality mozzarella cheese


  • 1.
    Preheat the oven to 200 degrees C.
  • 2.
    Place a large sauté pan over medium heat and add oil. Once the oil is hot, add the onion, garlic, green onions and sauté until tender, about 3 minutes. Season with salt and pepper.
  • 3.
    In a large bowl, combine the chicken, cheese, red kidney beans, cream cheese, sautéed mixture and hot sauce together.
  • 4.
    Prepare a baking dish or roasting pan (the right size for fitting the cannelloni tubes) and pour in the tomato sauce with a pinch of salt.
  • 5.
    For the white sauce, in a medium sauce pan on medium heat mix the cooking cream with half the Parmesan and sprinkle some salt and pepper and leave for 5 minutes while stirring.
  • 6.
    Using a teaspoon, fill the cannelloni tubes with the chicken mixture- and place them in a single layer on top of the tomato sauce. Spoon the white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella.
  • 7.
    Bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.

Tried this recipe