Go Back
+ servings
Enfrijoladas are a classic Mexican dish that are a cinch to make at home. Filled with chicken these Chicken Enfrijoladas are hearty dinner fare!
0 from 0 votes

Chicken Enfrijoladas

Prep Time20 mins
Cook Time20 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chicken
Servings: 8 servings
Author: Christina Hitchcock

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 9x13 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.
Copyright 2020 It Is a Keeper (www.itisakeeper.com). All rights reserved.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.