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Maniladas with White Cheese and Tomatillo Sauce Recipe

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This recipe for Maniladas with White Cheese and Tomatillo Sauce is from Jana's Joy of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 -8 oz. pkg. manicotti shells
2 T. olive oil
1 Vidalia onion-chopped
2 T. garlic-minced
1 Rotiserie chicken or 2 cups chopped chicken
salt/pepper
4 Roma Tomatoes, diced
3 T. chopped Cilantro leaves
1/2 C. sour cream
Tomatillo Sauce (store purchased jar-Green sauce)
Cheese Sauce:
3 T. butter
3 T. flour
2 C. heavy cream, room temperature
2 C. grated Fontina Cheese
1/4 t. nutmeg
Directions:
Directions:
Preheat oven to 400 degrees. Boil manicotti in salted water for 8 minutes.
Drain, reserving 1/2 of pasta water and set aside.
In 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.
Cheese Sauce: In medium saucepan, melt butter over medium 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 temp to 350 degrees. Stuff manicotti tubes with chicken mixture and place in a 9 x 12 casserole baking dish. Pour cheese sauce all over top. Bake 30 minutes until cheese is bubbling.
Drizzle tomatillo sauce on Maniladas before serving.
Personal Notes:
Personal Notes:
Cheese sauce can be made ahead and frozen for several months.

 

 

 

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