Step 1

If your tomatillos still have the husk on them, remove those first and give them a good rinse. Stem and seed the chiles, then bring the tomatillos, chiles, onions, and garlic to boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes until the veggies are soft.

Step 2

In the meantime, roughly chop the cilantro and add it along with the vegetable broth and lime juice to a food processor or blender. Once the tomatillos, onions, chiles, and garlic are cooked, drain and add them to your blender as well.

Step 3

Blend on medium-high until all ingredients are mixed together to your preference, about 1 minute (more time for a smoother consistency, and less for a chunkier texture).

Step 4

Heat 1 tablespoon of oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Reduce the heat and simmer for 15-20 minutes.

Step 5

Preheat the oven to 350°F and heat 5-6 tablespoons of oil in a pan over medium-high. Fry each tortilla for about 10-15 seconds per side. the tortillas shouldn't be too crispy since you still want to be able to roll them.

Step 6

Transfer the tortillas to a paper towel-lined plate to get rid of the excess oil. On a flat surface, add a scoop of refried beans and a handful of shredded cheese to the middle of your tortilla.

Step 7

Using your hands, tightly roll it and transfer it to a casserole dish. Continue this process with the rest of the tortillas.

Step 8

The enchiladas can be served at this point, but you can bake them for 5-10 minutes at 350°F to melt the shredded cheese inside.

Step 9

Serve the enchiladas while warm with crumbled queso fresco or cotija cheese, Mexican crema, fresh onions, cilantro, or shredded lettuce on top. Happy eating!