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Maniladas with White Cheese & Roasted Tomatillo Sauce - Recipe

Enchiladas with a twist. This comforting casserole is worth the effort put forth. Don't skip the tomatilla sauce as this adds a freshness to the casserole that can't be beat.
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Maniladas with White Cheese & Roasted Tomatillo Sauce Recipe
Directions
Preheat oven to 400 degrees.

Boil Manicotti in salted water for 8 minutes; drain, reserving 1/2 cup of pasta water.

In a large skillet, heat oil over medium heat. Sauté onion until translucent. Add garlic & sauté 1 minute more. Remove pan from heat & mix in chicken, tomatoes & cilantro. Set aside.

For Tomatillo Sauce, place tomatillos, onion, jalapeno & garlic on a baking sheet. Toss with oil & season with salt & pepper. Roast until tomatillos turn golden around the edges & are soft, about 40-45 minutes. Remove from oven & blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season the sauce with salt & pepper to taste.

For White Cheese Sauce, in a medium sauce pan, melt butter over medium-high heat. Add flour & cook 2 minutes. Whisk in heavy cream & bring to a simmer. Add cheese & nutmeg & stir until melted. Season the sauce, with salt, to taste.

Reduce oven temperature to 350 degrees. Stuff manicotti shells with chicken mixture & assemble in a 9x13" baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling.

Drizzle tomatillo sauce on maniladas before serving.

 
 
Ingredients
- FILLING:
-1 package manicotti shells (8 ounce package)
-2 tablespoons olive oil
-1 Vidalia onion, chopped
-2 cloves garlic, minced
-1 rotisserie chicken, shredded
- Salt & pepper
-4 Roma tomatoes, seeded & diced
-3 tablespoons cilantro, chopped
-1/2 cup sour cream
- TOMATILLO SAUCE:
-1 pound tomatillos, quartered
-1 red onion, quartered (small)
-1 jalapeno, halved
-2 cloves garlic
-2 tablespoons olive oil
- CHEESE SAUCE:
-3 tablespoons butter
-3 tablespoons flour
-2 cups heavy cream
-2 cups grated fontina cheese
-1/4 teaspoon grated nutmeg