Maniladas with White Cheese and Roasted Tomatillo Sauces

Name: Maniladas with White Cheese and Roasted Tomatillo Sauces
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 6 servings
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; 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; 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

Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Best of Both Worlds

Maniladas with White Cheese and Roasted Tomatillo Sauces

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1264

Total Fat

93

Saturated Fat

43

Carbohydrates

49

Dietary Fiber

5

Sugar

12

Protein

58

Cholesterol

335

Sodium

1378

Total: 1 hr 10 min
Prep: 40 min
Cook: 30 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

1264

Total Fat

93

Saturated Fat

43

Carbohydrates

49

Dietary Fiber

5

Sugar

12

Protein

58

Cholesterol

335

Sodium

1378

Total: 1 hr 10 min
Prep: 40 min
Cook: 30 min

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.

Maniladas with White Cheese and Roasted Tomatillo Sauces

Maniladas with White Cheese and Roasted Tomatillo Sauces

For the Tomatillo sauce:

For the cheese sauce:

To make the Tomatillo Sauce:

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