black bean enchiladas with salsa verde

Ingredients For black bean enchiladas with salsa verde

• 1 c

  onion, chopped
• 1 Tbsp

  olive oil
• 3

  garlic cloves, chopped
• 1 tsp

  dried oregano
• 2 can

  15-oz. cans black beans, rinsed and drained
• 1

  chipotle chili in adobo sauce
• 1 Tbsp

  adobo sauce (from canned chipotle chilies in adobo sauce)
• 1/2 tsp

  kosher salt
• 1/4 c

  chicken broth
• 1/2 c

  monterey jack cheese, shredded
• 8

  6" yellow corn tortillas
• 2 Tbsp

  olive oil
• 2 c

  salsa verde (see recipe below)
• 1/2 c

  queso fresco cheese, crumbled (can sub feta cheese, if needed)
• SALSA VERDE
• 1 lb

  tomatillos, husked and halved
• 2

  poblano chilies, seeded and halved
• 1/2 c

  onion, chopped
• 1 Tbsp

  vegetable oil
• 3

  garlic cloves, minced
• 1/2 c

  fresh cilantro leaves
• 1/2 c

  flat-leaf parsley leaves
• 1 Tbsp

  fresh lime juice
• 1 tsp

  kosher salt
• 1/2 c

  chicken broth