Published on 27 Apr 2017. Bear with our vocal fry and upspeak as we discuss the king of casseroles, Enchiladas. We talk impregnating tortillas, our spin-off show "Cool Hunters" and the return of the dreaded bologna rollups. EXPLICIT. www.spilledmilkpodcast.comBook Larder Independent Bookstore DayRick Bayless' Green EnchiladasRed EnchiladasSTACKED GREEN CHILE CHICKEN ENCHILADASServes 4Time: 2 hoursSpecial equipment: 4 rimmed soup plates (you could make this as a casserole by stacking the tortillas in a large baking dish, but you’d miss out on crunchy cheese, which would be a tragedy)The beans and green chile sauce (recipe follows) may be made in advance. Assemble and broil the enchiladas just before serving.COWBOY BEANSMakes about 4 cupsAdapted from MEXICAN EVERYDAY by Rick Bayless with Deann Groen Bayless. Copyright (C) 2005 by Rick Bayless and Deann Groen Bayless. Used by permission of W. W. Norton & Company, Inc.This is more beans than you’ll need for the enchiladas; serve some on the side or save them for lunch. Pureed with a stick blender or food processor, these make fabulous bean dip.4 slices bacon, diced2 cloves garlic, mincedHalf a 15-ounce can diced tomatoes, not drained (preferably Muir Glen Fire-Roasted)2 (15-ounce) cans pinto beans, not drained1 tablespoon minced canned pickled jalapeños, optional2 tablespoons minced cilantroIn a large saucepan, cook the bacon over medium heat until crisp. Add the garlic and cook 30 seconds, stirring. Add the tomatoes and cook, stirring regularly, 4 minutes. Add the beans, bring to a simmer, and simmer uncovered 15 minutes over medium-low heat.Add the jalapeños (if using) and cilantro. Taste for salt. Beans should be a little soupy.GREEN CHILE SAUCEMakes about 4 cupsSpecial equipment: Blender or food processorAnaheim chiles vary in heat. This sauce usually comes out fairly mild, but sometimes it’s more like medium-hot. For the guaranteed nonspicy variation, see the note below.1-1/2 pounds fresh Anaheim chiles12 ounces tomatillos, husked and rinsed3 cups low-sodium chicken broth1 teaspoon dried Mexican oregano1 clove garlic, minced1/4 teaspoon saltGround black pepper to taste2 tablespoons cornstarch, dissolved in 2 tablespoons waterRoast the chiles on a grill or under a broiler until well-blackened. When cool, peel the chilies and slit them open to remove the core and seeds. Mince and set aside.Meanwhile, bring a pot of water to the boil and add the tomatillos. Boil 5 minutes, stirring once or twice. Drain and puree in a blender or food processor.Put the tomatillo puree in the empty saucepan with the chicken broth, Anaheims, oregano, garlic, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 10 minutes.Add the cornstarch, stir and return to a simmer. Simmer an additional 5 to 10 minutes, until sauce is thickened and reduced to about 4 cups. Keep warm over lowest heat if you’re making the enchiladas now.MAKING THE ENCHILADASBecause 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. I’ve made these as cheese enchiladas by simply omitting the chicken, and they were still great.1/4 cup corn oil, lard or vegetable oil12 corn tortillas2 cups shredded cooked chicken (rotisserie chicken works great)2 cups cowboy beans, hot4 cups green chile sauce, hot1 pound shredded monterey jack cheese4 broiler-proof ceramic soup plates with rimsPlace an oven rack about 6 inches from the broiler element and preheat to 200 degrees. Place the bowls in the oven to warm them.Heat the oil in a small skillet over medium-high. Working one at