Chicken Enfrijoladas

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5 from 3 votes
Prep: 20 minutes
Cook: 20 minutes

Enfrijoladas are a classic Mexican dish that are a cinch to make at home.  Filled with chicken these Chicken Enfrijoladas are hearty dinner fare!

Chicken Enfrijoladas with sour cream and tomatoes, on a blue and white plate.

There is this fantastic little Mexican restaurant near where we live.  I’ve been trying to branch out on what I choose and instead of choosing my favorite mole enchiladas, I decided to try something new.  I chose Chicken Enfrijoladas and I was so glad that I did.  It was fantastic!  And it seemed so simple so I figured I would try making it at home.

Close up of Chicken Enfrijoladas

I believe that traditionally these are made just dipped in the sauce with cheese sprinkled on top which would be good but for dinner, I wanted something a little more hardy.  Shredded chicken is something I generally have on hand so it got rolled in the tortillas.  Perfect!

Chicken Enfrijoladas with sour cream and tomatoes, on a blue and white plate.

These are fantastic paired with Mexican rice and Corn with cumin butter and queso fresco.  Yum!

Mongolian pork on plate
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Easy Chicken Enfrijoladas Recipe

 
Enfrijoladas are a classic Mexican dish that are a cinch to make at home. Filled with chicken these Chicken Enfrijoladas are hearty dinner fare!
5 from 3 votes

Chicken Enfrijoladas

Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
These are fantastic paired with Mexican rice and Corn with cumin butter and queso fresco.  Yum!
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Ingredients

  • 2 cans low sodium black beans, with juice
  • 1 Tbsp olive oil
  • 6 cloves garlic, minced
  • 1 1/2 tsp onion powder
  • 1 1/2 Tbsp cumin
  • 1 1/2 Tbsp cilantro
  • 1 tsp salt
  • 1/4-1/2 cup water
  • 2 lbs shredded chicken
  • corn tortillas or flour tortillas
  • queso fresco, crumbled
  • cilantro, optional for topping
  • tomatoes, optional for topping
  • avocado, optional for topping
  • sour cream, optional for topping

Instructions

  • Saute garlic and spices and salt in olive oil over medium heat until fragant. 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. it should stick to a spoon but also be able to drizzle off some. Pour mixture into a wide bowl.
  • Prepare a 9×13 glass pan with cooking spray.
  • Dip 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 fresco.
  • Bake in a 375 degree F oven for 15-20 minutes until warmed through and cheese has melted. Top with additional cheese, avocados, cilantro, sour cream, or fresh tomatoes.

Estimated Nutritional Information

Calories: 25kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Mexican
Keyword: chicken

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