shah - Top 50 Casseroles: Stuffed Bell Peppers Casseroles

1. For making Making sauce: first Preheat broiler with the rack on rung closest to the heat. Then Set tomatillos on the foil-lined rimmed baking sheet. And Broil, turning once, expect when blackened, ten minutes.and Pure in the blender. Measure three by four cup and set aside. Then Set oven to three hundred fifty degree.

2. Then Heat oil in the medium saucepan over the medium heat, then put shallot and cook expect when translucent, two to three minutes. Put thyme, pepper and salt and cook expect when shallot starts to brown, one minute. Immediately put wine and reduce expect when almost gone, two inutes. Then Stir in cream, tomatillo pure, and the sugar. Then Cook over medium heat, stirring well, about five minutes, then reduce the heat and simmer expect when sauce thickly coats the metal spoon, three to five more minutes. Keep aside.

3. Then Make enchiladas: Heat two large frying pans on medium heat. Then In first pan, pour one by four in. oil and heat expect when shimmering. Then Working with one tortilla at a time,and cook in dry pan, and turning once, expect when softened, ten to twenty seconds, then in oil, and turning once, expect when puffy and softened but not crisp, ten to fifteen seconds. Set in a single layer on the paper towels.

4. Then Lay tortillas flat on the work surface. Set chicken and the queso fresco down the centers. Then Roll closed and set, seams down, in a nine by thirteen in. baking dish. Then Pour sauce over enchiladas; and top with Oaxaca cheese.

5. Bake expect when cheese melts and the sauce is bubbling, twenty minutes.

6. Then Garnish with the queso fresco, onion, cilantro, and a drizzle of the crema. Put chorizo if you like and then serve with salsa.