ENFRIJOLADAS

60 corn tortillas
7 cans refried beans (or you could make them the night before from dry beans)
8 cans Herdez green chile sauce
3 white onions
1 bunch cilantro
1 bag frozen corn
2 packages Hill Country Fair queso fresco
1 can whole black beans
4 cups chicken broth (either the real thing or boullion with water)

1) Boil broth in fry pan
2) Meanwhile, dice 2 onions
3) Mix onions with refried beans
4) Quickly (~10 sec.) dip tortillas individually into hot broth and set aside, unstacked
5) Spoon bean/onion mixture into tortillas and roll individually into enchiladas
6) Place enchiladas in a baking dish (stack if neccessary)
7) Pour green chile sauce over enchiladas
8) Top with thinly slices onions, whole beans, corn, and queso
9) Bake @ 400 for 25 minutes or until cheese is bubbling