Enfrijoladas de Pollo
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!
