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

Description

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