Barbacoa Enchiladas

Mrs.Dr.Fork

well, an approximation. Use Cowboy Beans and Green Chile Sauce recipes

¼ cup corn oil, lard, or vegetable oil

12 corn tortillas

2 cups shredded cooked chicken

2 cups cowboy beans, hot

4 cups green chile sauce, hot

1 pound shredded Monterey Jack cheese

4 bowls/soup plates with rims.

Place an oven rack about 6 inches from the broiler element and preheat to 200°F. Place the bowls in the oven to warm them.

Heat the oil in a small skillet over medium high. Working one at a time, fry each tortilla for 20 to 30 seconds on each side, until they're just beginning to brown and stiffen. Drain the tortillas on a towel-line baking sheet.

Remove the bowls from the oven and set the oven to broil. Ladle ½ cup cowboy beans into each bowl. Top each with a tortilla, followed by ¼ cup chicken and a generous ¼ cup green chile sauce. Scatter with a thin layer of cheese (about 2 tablespoons). Make another layer of tortilla, chicken, sauce, and cheese (about ¾ cup) extending onto the rim of the bowl.

Broil 3 to 5 minutes, or until cheese is well browned and bubbling. Serve immediately.

Because these enchiladas are broiled, not baked, it's vital to have the beans, sauce, and bowls hot when you assemble them. You'll need four soup plates with rims. Unless you have a large oven, you'll probably need to broil two plates at a time. Don't worry, the enchiladas will stay hot.

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