Black Bean Goat Cheese Enchiladas (With Mango Relish)

Directions

1. Preheat the oven to 350 degrees F.
2. To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic cloves, onions, and serranos over medium-high heat for 10 min, stirring frequently. Transfer the mix to a blender, add in the cilantro, and puree till smooth. Season with salt and set aside.
3. 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 hot.
4. Pour sufficient 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 possibly just smoking. (CAUTION: Do This Very Carefully-This is VERY, VERY Warm-) Submerge the tortillas in the oil one by one for 5 seconds each to soften. Drain the tortillas on paper towels and keep hot: don't stack the tortillas.
5. To assemble the enchiladas, divide the black bean-goat cheese mix proportionately among the tortillas, spreading proportionately down the middle. Roll up the tortillas and place seam side down on a baking sheet or possibly 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 min. Serve 2 enchiladas per plate, together with Mango Relish (separate recipe).
6. Chef's Notes:glance this combination may not seem very Texan, one only has to realize which the Gulf Coast is subtropical and which some of the best goat cheese in the country is made here in Dallas by the Mozzarella Company." (He's right!)
7. NOTES : "Black beans, goat cheese, and mango have become a popular combinationin the new Texas cooking, and once you've tasted these enchiladas, you'll understand the appeal" says Chef Pyles of Star Canyon in Dallas, Texas.