Chicken Enfrijoladas
- 🌮 12 corn tortillas, Brand: TORTILLERIA
- 🫘 2 cups cooked beans, Type: pinto beans
- 🍗 1 shredded cooked chicken breast
- 🥣 1 cup chicken broth, from cooking the chicken
- 🥄 3 tablespoons cooking oil
- 🌶️ 2 dried California/Guajillo chiles
- 🌶️ 3 dried Chiles de Árbol
- 🧄 1 clove garlic
- 🧅 1/4 onion
- 🍅 1 medium tomato
- 🥛 Cream for serving
- 🧀 Grated fresh cheese for serving
A delightful Mexican dish featuring corn tortillas dipped in a rich bean sauce, filled with tender shredded chicken, and garnished with fresh cream and cheese.
Chicken Enfrijoladas are a delightful Mexican dish featuring corn tortillas dipped in a rich bean sauce, filled with tender shredded chicken, and garnished with fresh cream and cheese. This easy recipe brings the warmth and flavors of Mexican cuisine straight to your table, making it perfect for a satisfying family meal or a casual dinner with friends.
Ingredients
🌮 12 corn tortillas, Brand: TORTILLERIA
🫘 2 cups cooked beans, Type: pinto beans
🍗 1 shredded cooked chicken breast
🥣 1 cup chicken broth, from cooking the chicken
🥄 3 tablespoons cooking oil
🌶️ 2 dried California/Guajillo chiles
🌶️ 3 dried Chiles de Árbol
🧄 1 clove garlic
🧅 1/4 onion
🍅 1 medium tomato
🥛 Cream for serving
🧀 Grated fresh cheese for serving
Instructions
1- Prepare the Aromatics and Chiles:
- Heat a deep non-stick frying pan over medium heat and add 1 tablespoon of cooking oil.
- Once the oil is hot, add the California/Guajillo chiles and Chiles de Árbol. Fry briefly, ensuring they do not burn.
- Add 1/4 onion and the garlic clove, continuing to fry for about 30 seconds.
- Add the chopped tomato and fry for another minute until softened.
2- Simmer the Sauce Base:
- Pour the chicken broth into the pan with the fried ingredients.
- Cover the pan, bring to a boil, then let it simmer until the chiles soften and the tomato is cooked through.
3- Blend the Bean Sauce:
- Carefully transfer the cooked chiles, onion, garlic, tomato, and broth to a Vitamix blender.
- Add 1 cup of cooked beans and blend until smooth.
- If a thicker sauce is desired, add another cup of cooked beans and blend again.
4- Sauté the Bean Sauce:
- Heat a larger non-stick saucepan over medium-low heat and add about 1/2 tablespoon of cooking oil.
- Pour in the blended bean sauce, stir well, and let it simmer on very low heat while preparing the tortillas.
5- Fry the Tortillas:
- Heat a frying pan over medium heat and add just enough cooking oil to lightly coat the bottom.
- Fry each tortilla on both sides until soft and pliable but not crispy, then set on a plate lined with a paper towel.
6- Assemble the Enfrijoladas:
- Dip a fried tortilla into the simmering bean sauce, coating it well.
- Place the tortilla on a serving plate, fill the center with shredded chicken, and fold it in half.
- Repeat for the remaining tortillas, placing each in a white rectangular baking dish.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Servings: 4-6
Equipment: Vitamix blender, non-stick pans, silicone spatula, tongs
Cooking Tips
- Chile Preparation: Fry briefly to avoid burning, which can impart bitterness.
- Salt Adjustment: The broth and beans are usually salted, but adjust to taste if necessary after blending.
- Make Ahead: Prepare ahead and reheat with additional bean sauce for the best results.
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Cocinando Con Amor: https://www.youtube.com/@CocinandoConAmor1
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