These Black Bean Enchiladas were on the roster for the Deborah Madison feature months on 101 Cookbooks Library. I was a day late in making them, but since I already had the Black Bean Chili made and this exact quantity set aside in the freezer, as well as some tomatillo sauce that I had frozen from a canning session a few months ago, it was just a matter of assembly and a brief baking time. Who can say no to a quick and easy dinner? I ended up trying this with both the black bean chili and the black bean and butternut squash chili as fillings - I liked Deborah Madison's black bean chili better in the enchiladas. The cotija cheese was oozy and gooey but I felt I went a little overboard with the amount. The tomatillo sauce was an interesting sauce, but it didn't really envelop the enchiladas, even though I used more than the amount called for in the recipe. Ultimately, this was an OK dish - A+ for ease and speed, but not so interesting to eat. Ken had some leftovers for lunch and seemed to like it. I would like to try enchiladas again, maybe with the red sauce that Deborah Madison recommends as a substitute for the tomatillo sauce, but I'm not in a rush to have them anytime soon.
