Ingredients
4-6 poblano chiles
1 can black beans
16 oz Frontera tomatillo salsa
1/4 c cilantro, chopped
3 garlic cloves, minced
1/2 lb spinach
1/4 c raisins (snack box)
2 T olive oil
s&p
4 c shredded chicken
1 c heavy cream
2 t dried epazote
8 oz colby, cheddar crumbles
8 corn tortillas, halved
Pam
Preparation
Roast and peel chiles. Dice and combine with black beans.
Combine tomatillo salsa, cilantro and chopped garlic. Set aside.
Preheat oven to 350* Put half of spinach in 2 qt casserole dish; drizzle with 1 T oil. Cook about 5 minutes, until it collapses. Repeat with rest of spinach. Add raisins; season with s&p Set aside.
Simmer cream and epazote for 10 minutes. Strain into 1-cup measure, pressing on solids.
Spray tortillas with Pam; bake in 400* oven 5 min/side.
ASSEMBLY:
Preheat oven to 350* Spread 1/4 c tomatillo sauce in bottom of casserole dish used for spinach. Layer 1/2 of the tortillas, 1/4 c tomatillo sauce, then 1/2 spinach, 1/4 c cream, 2 oz cheese, 1/2 chicken, black beans, 1/2 c tomatillo sauce, rest of spinach, 1/4 c cream, 2 oz cheese, rest of chicken. Top with remaining tomatillo sauce, then rest of corn tortillas, 1/2 c cream, 4 oz cheese.
Bake, covered, 30 minutes. Uncover and bake a few more minutes if too much liquid remains. Broil 3-4 min, til golden.
