Maniladas with White Cheese Sauce and Roasted Tomatillo Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (8 oz) package manicotti shells
2 Tbsp. olive oil
1 onion, chopped
2 cloves of garlic, minced
1 rotisserie chicken, shredded
salt and pepper
4 Roma tomatoes, seeded and diced
3 Tbsp chopped cilantro leaves or flat leaf parsley
1/2 cup sour cream
For the tomatillo sauce:
1 lb. tomatillos, quartered
1 small red onion, quartered
1 jalapeño, halved
2 garlic cloves
2 Tbsp. olive oil
salt and pepper
For the cheese sauce:
3 Tbsp. butter
3 Tbsp. all purpose flour
2 cups heavy cream at room temperature
2 cups grated Monterey Jack cheese
1/4 tsp. ground nutmeg
salt
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Directions: |
Directions:To make the tomatillo sauce:
Preheat oven to 400º F. Place tomatillos, onion, jalapeño, 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 some of the pasta cooking water to thin sauce if necessary. Season with salt and pepper to taste.
Meanwhile, boil manicotti in salted water for 6-8 minutes. Drain, reserving 1/2 cup pasta cooking water. Set aside. In a large skillet heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute longer. Remover from heat and mix in chicken, tomatoes, cilantro or parsley, and sour cream. Set aside.
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.
To assemble: Reduce oven temperature to 350º 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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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: I have also used the recipe to make chicken enchiladas. I don't stuff the tortillas, but rather layer the ingredients like lasagna (much less time consuming). I layer the chicken mixture, tomatillo sauce, and flour tortillas in a large baking dish and then sprinkle with shredded Monterey Jack cheese and bake. You can find tomatillos in the produce department in the specialty section at the HyVee stores in Dubuque.
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