Enfrijoladas de Pollo

July 10, 2021

Similar to enchiladas, enfrijoladas start with tortillas filled with chicken or any meant of you liking. However, instead of a red or green sauce, they are dipped in a thick black or red bean sauce. Enfrijoladas is one of the authentic Mexican dish that is often made during Day of the Dead celebrations. They are like a sister of enchiladas. Mostly the tortillas are dipped into the bean sauce and folded into half-moon shapes, but they can also be filled with cheese, meat or veggies of your choice. To make it better, you can top it off with a variety of Mexican garnishes like sour cream, avocado, cheese, chiles, salsa!

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INGREDIENTS

El Cielo La grande 18cm light flavour white corn tortillas
2 cans La Sierra Whole Black Beans - with juice
1 Tbsp olive oil
6 cloves garlic - minced
1 1/2 tsp onion powder
1 1/2 Tbsp coriander
1 tsp salt
1/4-1/2 cup water
1kg shredded chicken
queso blanco - crumbled
coriander - topping
tomatoes - optional topping
avocado - optional topping
sour cream – optional topping
lemon - optional

METHOD

Sauté garlic and spices and salt in olive oil over medium heat until golden.
Add beans and juices to pan and simmer for 10 minutes.
Remove from heat and pour mixture into a blender.
Add 1/4-1/2 cup water to achieve a medium thickness sauce, a little sticky. You can now pour the mixture into a bowl.
Prepare a glass pan with cooking spray.
Dip the El Cielo tortillas in the black bean sauce, fill with chicken and roll like an enchilada.
Place into the prepared pan. Repeat until pan is full.
Pour a little more of the black bean sauce over the stuffed tortillas. Sprinkle with crumbled queso blanco.
Bake in a 375 degree F oven for 15-20 minutes until warmed through and cheese has melted.
Top them off with additional cheese, avocados, cilantro, sour cream, or fresh tomatoes!