Chicken Enfrijoladas
Chicken enfrijoladas are similar to enchiladas but filled with shredded chicken and cheese and covered in a delicious black bean sauce.
Servings: 8 servings
Calories: 456kcal
Equipment
- Cutting board
- Chef Knife
- Cheese shredder
- Mixing Bowl
- Blender
- Shallow dish
- 9 by 13 baking pan
- Foil
Ingredients
For chicken filling
- 2 pounds chicken shredded
- 4 ounces Mexican cheese about 1 cup
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For black bean sauce
- 2 16 oz cans black beans undrained
- 2 cups chicken stock
- 6 cloves garlic minced
- 1 1/2 teaspoons onion powder
- 1 teaspoon salt
- 1 1/2 Tablespoons cumin
- 1 1/2 Tablespoons cilantro
- 1/4-1/2 cup water
To assemble
- 8 flour tortillas
- 4 ounces Mexican cheese about 1 cup
- cilantro optional for topping
- tomatoes optional for topping
- avocado optional for topping
- sour cream optional for topping
Instructions
- Grease a 9 by 13 casserole dish with cooking spray. Preheat oven to 425°F.
- In a medium sized bowl, combine chicken, cheese, salt, pepper, oregano, and paprika and mix until chicken is completely coated. Set aside.
- In a blender or food processor, blend or process black beans, chicken stock, garlic, cilantro, onion powder, cumin, and salt to create a smooth sauce. If needed, add up to 1/4 cup water to thin sauce.
- Pour black bean sauce into a shallow dish and dip tortillas in the black bean sauce. Fill the dipped tortillas with the shredded chicken mixture.
- Roll up the tortilla and place in the prepared pan. Repeat to fill pan.
- Cover with additional black bean sauce, and cheese if desired.
- Cover with foil and bake for 8-10 minutes until warmed through.
- Serve with additional cheese, avocado slices and fresh tomatoes.
Notes
Use corn tortillas and Queso fresco for more traditional enfrijoladas.
Alternate fillings:
- Cheese and sliced onions
- Scrambled eggs and cheese