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Black Bean-Goat Cheese Enchiladas (with Mango Relish)

This Black Bean-Goat Cheese Enchiladas (with Mango Relish) recipe uses Chicken Stock, Garlic, Onions Chopped, Black Beans Cooked, and Garlic Minced. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 4 clove
• 1 cup
• 1/4 cup
• 2 cup
• 1 clove
• 8 oz

Method (preview)

1. 1

   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.

2. 2

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

3. 3

   Season with salt and set aside.

4. 4

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

5. 5

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

6. 6

   Deep warm.

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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