Enfrijoladas, a beloved Mexican dish, are corn tortillas dipped in a rich and savory chili sauce, then filled and baked. This recipe puts a delicious twist on the classic by incorporating tender, flavorful chicken. Forget bland, boring weeknight meals – these Chicken Enfrijoladas are bursting with vibrant flavors and textures, a perfect balance of spicy, savory, and subtly sweet. They're surprisingly easy to make, requiring simple ingredients and straightforward techniques. The creamy chicken filling contrasts beautifully with the slightly spicy sauce, creating a truly unforgettable culinary experience.
Imagine sinking your teeth into warm, soft tortillas, generously coated in a deeply flavorful sauce, and filled with juicy chicken. This recipe is guaranteed to become a new family favorite. Ready to create this culinary masterpiece? Let's dive into the step-by-step instructions to make these irresistible Chicken Enfrijoladas.
Tools Needed
- Blender
- Frying pan
- Plate
Ingredients
- Black beans (cooked): 2 cups
- Shredded chicken
- Cream
- Finely chopped onion
- Grated Manchego cheese
- Tortillas
- Water: 1 cup
- Salt
- Oil
Step-by-Step Instructions
Step 1. Prepare the Black Bean Sauce
- Blend the cooked black beans with 1 cup of water until smooth.
- Heat a little oil in a frying pan and add the bean mixture. Fry for about 10-15 minutes, or until slightly thickened. Note that they will thicken further as they cool.
Step 2. Fry the Tortillas and Assemble the Enfrijoladas
- In another pan, heat oil and fry the tortillas until soft, not toasted.
- Place the fried tortillas on absorbent paper.
- Place a tortilla on a plate, add some of the bean mixture, shredded chicken, and cheese. The heat from the beans will melt the cheese.
- Fold the tortilla over the filling. Repeat with remaining tortillas and filling.
Step 3. Finish and Serve
- Top with remaining bean mixture, cream, onion, and cheese.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Check the beans for salt; they may already contain salt from prior cooking.
- The bean mixture should be somewhat watery before cooking, as it will thicken upon cooling.
- The longer you let the beans cool, the thicker they will become.
Nutrition
- N/A
FAQs
1. Can I use canned chicken instead of cooking my own?
Yes! Using canned chicken is a great shortcut. Just make sure to drain it well before adding it to the filling.
2. What kind of cheese is best for this recipe?
Monterey Jack, Oaxaca, or a blend of Mexican cheeses work wonderfully. Choose a cheese that melts well.
3. How can I make this recipe spicier?
Add more chili powder to the sauce, or include a chopped jalapeño or serrano pepper to the filling for extra heat.
These Chicken Enfrijoladas are a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. From the rich sauce to the tender chicken filling, every bite is a delightful explosion of flavor. Enjoy this easy and delicious recipe, and don't be surprised if it quickly becomes a new family favorite!