Manchiladas

• 1/2 packages (4 Oz) Manicotti Shells
• 1 whole Rotisserie Chicken, Shredded
• 3 Tablespoons Cilantro, Chopped
• 1/2 cups Sour Cream
• 2- 1/2 cups Cheddar Cheese, Shredded, Divided Use
• 1 cup Buffalo Sauce (or Franks Hot Sauce), Divided Use
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 2 cups Heavy Cream

1. 1.
2. Preheat oven to 350F.
3. 2.
4. Cook manicotti shells in salted boiling water until al dente (according to package instructions for al dente).
5. Remove from heat, drain water and set noodles aside to cool.
6. 3.
7. In a large bowl combine chicken, cilantro, sour cream and 1/2 cup cheese.
8. Add salt and pepper to taste.
9. 4.
10. Mix in 1/4 cup buffalo sauce.
11. 5.
12. Grab your cooled manicotti shells and gently stuff chicken mix inside.
13. 6.
14. Place in a 9x9 casserole dish.
15. 7.
16. In a medium sauce pan/pot melt butter over medium heat.
17. Once melted add flour and mix.
18. 8.
19. Add cream and whisk until there are no lumps.
20. Add remainder of buffalo sauce (3/4 cup) and stir some more.
21. 9.
22. Add your remaining cheese and salt and pepper to taste.
23. Pour over the shells.
24. 10.
25. Pop in oven for 30 minutes or until bubbly.
26. 11.
27. Remove and let cool for about 5 minutes.
28. Serve.

rotisserie chicken, cilantro, sour cream, cheddar cheese, buffalo sauce, butter, flour, heavy cream

Taken from tastykitchen.com/recipes/main-courses/manchiladas/ (may not work)