Photo: Maniladas with White Cheese and Roasted Tomatillo Sauces Recipe
Ingredients
- 1 (8-ounce) package manicotti shells
- 2 tablespoons olive oil
- 1 Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 rotisserie chicken, shredded
- Salt and freshly ground black pepper
- 4 Roma tomatoes, seeded and diced
- 3 tablespoons chopped cilantro leaves
- 1/2 cup sour cream
For the Tomatillo sauce:
- 1 pound tomatillos, quartered
- 1 small red onion, quartered
- 1 jalapeno, halved
- 2 garlic cloves
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the cheese sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream, room temperature
- 2 cups grated fontina cheese
- 1/4 teaspoon grated nutmeg
- Salt
Directions
Preheat oven to 400 degrees F.
Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.
To make the Tomatillo Sauce:
Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.
To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.
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By rottenbrat21_12...
Omaha, 67
on May 20, 2012
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This recipe is really easy to adjust and make it your own. I love the combination of the cheese and tomatillo sauces. For those who found it time consuming try using the no boil lasagna noodles. Just put them in boiling water for about a minute then layer your ingredients. It turns into more of a lasagna but you dont have to suff shells. I did both methods and they turned out fantastic
By museme
Utopia
on May 06, 2012
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This dish ROCKS! It is a huge hit with everyone.. Even Mr. Picky. Used combo fontina and pepper jack, omitted nutmeg. Added orange and red peppers to the onion/garlic saute. Took advice of others and used the canned fire roasted tomatoes and cumin. I intentionally under cooked the pasta - about 4 mins- perfect. If you can chop an onion and some garlic there's nothing labor intensive about this recipe. I'm guessing that those who found it so labor intensive and time consuming stood over the pot to watch the water boil. Get cooking this dis ASAP, you will not regret it!
By joni05p
on March 21, 2012
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This recipe is to die for! Love it! It is a bit time consuming but absolutely worth it.
Read all 154 reviews