*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans                            Cheese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Chicken stock
   10                    Tomatillos (husked) --
                         Rinsed and chopped
    4                    Cloves garlic
    1       c            Onions -- chopped
    2                    Serrano chiles -- seeded and
    2       tb           Fresh cilantro -- chopped
                         Salt -- to taste
      1/4   c            Chicken stock
    2       c            Black beans -- cooked
    1                    Clove garlic -- minced
    2                    Serrano chiles -- seeded and
      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 --
                         Salt -- to taste
                         Vegetable oil -- to soften
    8                    Corn tortillas
    1       c            Mango Relish (separate
   Preheat the oven to 350 degrees F.
   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. Transfer the mixture to a blender, add the
   cilantro, and puree until smooth. Season with salt and
   set aside.
   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 (separate recipe).
   Chef’s Notes:  This recipe is included by chef Stephan
   Pyles in his cookbook __The New Texas Cuisine__,
   Doubleday, 1993, ($35.00).
   The chef states:  “This recipe was published in
   _Parade_ magazine in 1987 in an article commissioned
   by my friend Sheila Lukins... Although at first glance
   this combination may not seem very Texan, one only has
   to realize that the Gulf Coast is subtropical and that
   some of the best goat cheese in the country is made
   here in Dallas by the Mozzarella Company.” (He’s
   Recipe By     : Stephan Pyles in __The New Texas
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