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1
Place chiles directly over the flame of a gas-stove burner on high heat.
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2
Roast chiles, turning with tongs, until blackened all over.
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3
(Alternatively, broil chiles on a baking sheet, turning, until skin has charred.)
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4
Transfer to a bowl, and cover immediately with plastic wrap.
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5
Set aside to steam, about 15 minutes.
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6
Peel chiles; discard skins.
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7
Remove stems, seeds, and ribs; cut chiles into 1 x 1/2-inch strips.
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8
Transfer to a nonreactive bowl.
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9
Preheat the oven to 425F.
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10
Brush tortilla halves on both sides with 3 tablespoons oil.
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11
Arrange on baking sheets.
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12
Bake, rotating sheets halfway through, until tortillas begin to bubble (before becoming crunchy), 5 to 7 minutes.
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13
Set aside.
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14
Reduce oven temperature to 350F.
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15
Heat a large skillet over medium heat.
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16
Wash spinach, and drain but do not dry.
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17
Add spinach to skillet.
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18
Cover, and cook until spinach has wilted, about 2 minutes.
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19
Season with 1/4 teaspoon salt.
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20
Transfer to a cutting board; let cool slightly.
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21
Squeeze out liquid.
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22
Coarsely chop, and set aside.
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23
Heat 2 tablespoons oil in a medium skillet over medium heat.
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24
Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until translucent, about 3 minutes.
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25
Stir in chiles; cook until heated through, about 1 minute.
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26
Transfer to a bowl.
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27
Heat remaining 2 tablespoons oil in same skillet.
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28
Add garlic, and cook, stirring, 30 seconds.
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29
Add beans and 1/2 teaspoon salt; cook, mashing slightly with the back of a wooden spoon, 2 minutes.
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30
Transfer to a bowl; set aside.
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31
Line bottom of a 10 1/4-inch-round, 2 1/2- to 3-inch-deep baking dish with 12 tortilla halves, overlapping slightly.
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32
Layer with chile mixture, half the bean mixture, and half the crema.
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33
Spread 3/4 cup salsa over top.
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34
Sprinkle with 1/2 cup cheese.
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35
Repeat for second layer, using spinach instead of the chiles.
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36
Top with remaining tortillas, 3/4 cup salsa, and 1/2 cup cheese.
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37
Bake until heated through, 45 minutes to 1 hour; cover with foil for last 15 minutes if browning too quickly or becoming too dry.
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38
Let stand 15 minutes before serving.
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39
Serve with more salsa and crema.
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40
Heat oil in a medium saucepan over medium heat.
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41
Add onion and garlic; cook, stirring occasionally, 1 minute.
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42
Stir in tomatillos, 1 cup water, and the chile.
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43
Bring to a boil.
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44
Reduce to a simmer.
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45
Cover, and cook, stirring occasionally, until tomatillos have softened, about 15 minutes.
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46
Drain, reserving 3/4 cup cooking liquid.
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47
Let cool slightly.
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48
Working in batches, puree tomatillo mixture in a food processor with reserved cooking liquid.
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49
Add cilantro and salt; pulse to combine.
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50
The salsa can be refrigerated in an airtight container up to 3 days.
