Mexican Manicotti

I tried out this dish a few weeks ago and it was supurb : ) I found a recipe that hinted at this idea but I didn't like all of the ingrediants. Therefore, I took the idea and created a recipe.

Warning: when i cook, i rarely use measuring utensils so i really have no clue as to the exact amount of anything... sorry. also, i love garlic and spicy so if you do not, you may need to alter the amounts of those ingrediants.

Pasta
12 manicotti noodles
1 pack of cream cheese, softened
1 8 oz. container of sour cream
1 packet of taco seasoning (or fajita, chicken taco, etc.)
1 rotisserie chicken with all of the chicken picked off
1 shallot, diced finely
3 cloves of garlic, dices finely
olive oil
sredded pepper jack cheese (a mexican blend will do)
1 can of rotel tomatoes, strained

Tomatillo Sauce
8 tomatillos, in quarters
8 garlic cloves, smashed
1/2 red onion, in chunks
3 jalapenos, in chunks
olive oil

In a small roasting pan, place all incrediants for tomatillo sauce. Drizzle with olive oil and salt and pepper and bake on 350 degrees for about 1 hour (or until all incredianrs are soft to touch). Add everything from roasting pan to a blender and blend until smooth (or chunky, if you like). Add salt and pepper, if needed. Set aside.

Boil manicotti in salted water until pasta is al dente.
Remove from stove and strain.
In a medium sauce pan, coat the bottom with a light layer of olive oil.
Add shallots and cook until translucent.
Add garlic and cook until soft.
Add cream cheese, sour cream, rotel tomatoes, and seasoning pack.
Heat until all ingrediants are happy : )(a little bubbly and all incorperated).
Add chicken and 2/3 of your shredded cheese to the cream sauce mixture.
It should be thick.

Now comes the fun part....
Stuff cream sauce mixture into the manicotti shells : )
Try not to break any of the shells.
Layer the manicotti in a 13 by 9 baking dish.
When all shells have been stuffed, pour your tomatillo sauce on top of the manicotti.
Sprinkle the last 1/3 of your shredded cheese on top.
Bake at 350 degrees for 25 or until bubbly.
Serve with Spanish rice and Mexican cornbread.



In the picture, you will see red sauce. We tried it out with a store bought enchilada sauce. It was equally as good. So, if you do not have time to make the tomatillo sauce, a can of enchilada sauce will do the trick!