Granny's
Black Bean Goat Cheese Enchilada
Sauce
1 c Chicken stock
10 Tomatillos (husked) -- Rinsed and chopped
4 Cloves garlic
1 c Onions chopped
2 Serrano chiles Chopped
2 tbs Fresh cilantro chopped
Salt & pepper to taste
1 c Mango Relish (separate Recipe)
Preheat the oven to 350 degrees F. To make the sauce, in a saucepan, cook
the chicken stock, tomatillos, garlic cloves, onions, and serrano over
medium-high heat for 10 minutes, stirring frequently. Transfer the mixture to a
blender, add the cilantro, and puree until smooth. Season with salt and set
aside.
Filling
1/4 c Chicken stock
2 c Black beans cooked
1 Clove garlic minced
2 Serrano chiles Minced
1/2 c Mango or papaya diced
4 Scallions (white part only) Thinly sliced
1/2 c Corn kernels roasted
8 oz Fresh goat cheese -- Crumbled
Salt -- to taste
Vegetable oil -- to soften Tortillas
8 Corn tortillas
To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4 ounces of
the goat cheese, and season with salt. Deep warm. Pour enough of the oil in a
skillet to come 1/2 inch up the sides. Over medium heat, bring the oil to 350
degrees F. or just smoking. (CAUTION: Do This Very Carefully--This is VERY, VERY
HOT--) Submerge the tortillas in the oil one by one for 5 seconds each to
soften. Drain the tortillas on paper towels and keep warm: do not stack the
tortillas. To assemble the enchiladas, divide the black bean-goat cheese mixture
evenly among the tortillas, spreading evenly down the middle. Roll up the
tortillas and place seam side down on a baking sheet or in an ovenproof baking
dish, placing them snugly together. Pour the reserved Tomatillo sauce over the
enchiladas, and top with the remaining 4 ounces of the goat cheese. Cover with
foil and bake in the oven for 10 minutes. Serve 2 enchiladas per plate, together
with Mango Relish Lynn's Mango RelishRC45
Deepest Gorge: Hells Canyon, Snake River, Idaho,
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