I had only used half of the Pasilla chiles for the enchiladas, so I decided to go with my original plan of stuffing them with brown rice, black beans, corn and Panela. I topped it with a tomatillo salsa and fresh coriander sprigs. Going off one of the tips I had gotten from a co-worker, I made the tomatillo salsa out of baby tomatillos instead of the medium tomatillos that I usually use. The baby tomatillos seemed much sweeter as opposed to their larger counterpart. The larger ones usually require the addition of sugar at the end, to balance out the sour/tartness. I was happy with the out come, but didn't think it was really worth having to husk twice as many tomatillos. Oh well, it was worth trying at least. Back to cooking… I baked the stuffed chilies at 375 degrees for about 30 minutes and served them atop a layer of spicy tomato sauce (one part salsa, one part mole). These made an excellent vegetarian dinner.