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Enfrijoladas are similar to enchiladas, but instead of a chile sauce beans
are used to coat the tortillas. Make these chicken filled enfrijoladas to
celebrate Cinco de Mayo.
Chicken Filling & Sauce Ingredients:
  • 500 gm or 2 chicken thighs, boiled and broth reserved
  • 3/4 cup reserved chicken or bean broth
  • 420g or 13/4 cups cooked beans or leftover mashed
  • 10-12 corn tortillas (don't use flour)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • splash of vegetable oil
  • 2 tbsp chipotle sauce or 1 whole chipotle pepper, optional
  • salt, to taste
  • ground black pepper, to taste
Additional ingredients and optional toppings
  • Mexican queso fresco or cotija cheese or feta cheese*
  • finely chopped and/or sliced onion
  • Mexican crema or sour cream,
  • avocado slices
  • jalapenos or homemade Mexican salsa
1. Boil the chicken, allowed to cool and reserved broth. Once it has cooled enough to handle remove
skin, and shred meat off the bones. (You can also use leftover roasted chicken, or chicken breasts if
2. Heat oil, saute onion and garlic until soft, then add the beans and chipotle sauce, cook for a coulple of
minutes. Then blend with 3/4 cup broth, but add a little at a time so the bean puree doesn't become
to thin and watery. It should be a creamy sauce thick enough to coat each tortilla. Pour the bean
puree back into pot/pan.
3. Heat the tortillas on a griddle or microwave(a few at a time) just to soften. Dip each tortilla into bean
sauce, just like in the photos. Place on a plate and add a bit of the cooked chicken onto one half. Or
for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon
shape, and repeat for each enfrijolada you'd like to prepare. Top with cheese, onion, jalapenos, or
any of the other suggested toppings.
Author: &Nancy Lopez-McHugh


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