Maniladas with White Cheese and Roasted Tomatillo Sauces

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
Share This 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

  1. Preheat oven to 400 degrees F.
  2. Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
  3. 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:

  1. 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.
  2. 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.
  3. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.