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Black Bean-Goat Cheese Enchiladas (with Mango Relish)

A mexican recipe for Black Bean-Goat Cheese Enchiladas (with Mango Relish), made with Chicken Stock, Tomatillos, Garlic, Onions, and Serrano Chiles. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 10
• 4 clove
• 1 cup
• 2
• 2 tbsp
• 1/4 cup
• 2 cup
• 1 clove
• 2
• 1/2 cup
• 4
• 1/2 cup
• 8
• 1 cup

Method (preview)

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic cloves, onions, and serranos over medium-high heat for 10 minutes, stirring frequently.

3. 3

   Transfer the mixture to a blender, add the cilantro, and puree until smooth.

4. 4

   Season with salt and set aside.

5. 5

   To make the filling, in another saucepan, bring all the filling ingredients except the cheese and salt to a boil.

6. 6

   Remove from the heat, whisk in 4 ounces of the goat cheese, and season with salt.

7. 7

   Deep warm.

8. 8

   Pour enough of the oil in a skillet to come 1/2 inch up the sides.

9. 9

   Over medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do

10. 10

    To assemble the enchiladas, divide the black bean-goat cheese mixture evenly among the tortillas, spreading evenly down the middle.

11. 11

    Roll up the tortillas and place seam side down on a baking sheet or in an ovenproof baking dish, placing them snugly together.

12. 12

    Pour the reserved tomatillo sauce over the enchiladas, and top with the remaining 4 ounces of the goat cheese.

13. 13

    Cover with foil and bake in the oven for 10 minutes.

14. 14

    __The New Texas Cuisine__, Doubleday, 1993, ($35.00).