Blend tomatillos, onion, garlic cloves, roasted pano peppers (skin, stem, and seeds removed), chile de arbol, cilantro, and chicken broth until smooth
Heat a burner to medium heat and add 1 tbsp of oil
Add enchilada sauce and cook on medium-low heat, stirring occasionally
Fry corn tortillas in hot oil until crispy
Drip off excess oil from tortillas and dip into enchilada sauce
Layer tortilla with queso fresco, enchilada sauce, cooked chicken, and pinto beans
Top with additional queso fresco and salsa roja
Serve and enjoy
