Manicotti Enchiladas with Manchego Fonduta Sauce

Manicotti Enchiladas with Manchego Fonduta Sauce



Manicotti Shells

Enchilada sauce of choice

1 cup water

1 small can tomato paste

Cheddar cheese, grated

1 can sliced olives

2 cups refried beans

1 onion chopped

2 tsp. garlic minced

2 poblano chiles, roasted and chopped

1 jalapeno , finely chopped

1- 1 1/2 lb. ground beef

1 1/2 tsp. oregano

1/2- 1 tsp. cumin

2-3 tablespoons chili powder

1/4-1/2 tsp cayenne pepper

salt and pepper, to taste

Fonduta sauce

1 cup whole milk

3 egg yolks

1 1/2 – 2 cup grated manchego cheese

1-2tsp. red pepper flakes

salt and pepper, to taste

Brown ground beef. Add the chilies, garlic and onions. Saute until onions are translucent and add refried beans. Let cool and stir in grated cheddar cheese. Fill uncooked manicotti shells will the filling and set aside. In the same pot the meat mixture was cooked in , heat the enchilada sauce , water, tomato paste. Adjust seasonings.

Place a small amount of heated sauce in a 9×13 pan and then arrange filled manicotti over the top. Pour remaining sauce over pasta, set aside. In another small pan make the fonduta sauce. Combine milk and egg yolks and whisk well to combine. Add the red pepper flakes , salt and pepper if needed. Whisk over low heat until mixture becomes thick. Remove from heat and stir in grated manchego cheese. Pour over the top of pasta and enchilada sauce. Sprinkle with more grated cheddar cheese and sliced olives. Bake in 400 degree oven. Place baking dish on foil lined baking sheet and covered loose with foil . Bake for about 40 minutes or until bubbly and pasta feels tender but not mushy. The pasta should be al dente. Remove foil cover and continue to bake another 15 minutes or until nicely browned.

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas


1 dozen flour tortillas

6-8 cooked chicken breasts, shredded

1 onion,diced

1 1/2 cups jack cheese, shredded, 1/2 cup reserved for topping

1 1/2 cups cheddar cheese, shredded, 1/2 cup reserved for topping

1 1/2 cups salsa

1/4 cup cilantro

zest of 1 lime

juice of 1 lime

2 (4 1/2 ) cans diced green chilies

2 cups sour cream

2 cans cream of chicken soup

1 small can sliced black olives

Preheat oven to 350 degrees.

In 2 separate large bowls divide all the ingredients except the chicken, tortillas, olives and reserved cheese. Mix the chicken into one of the bowls. Pour half of the mixture without chicken into a 9×13 inch baking dish, spreading evenly. Fill the tortillas and roll up ; place on top of sauce in baking dish. Pour remaining sauce over the top of enchiladas and spread evenly over the top. Sprinkle top with reserved cheese; top with sliced olives. Bake for about 30-45 minutes until heated through and bubbly.