Enfrijoladas are corn tortillas dipped in a smoky black bean sauce, filled with chicken, and topped with queso fresco. They come together in just 25 minutes, making them perfect for those busy weeknights when you need something quick and satisfying!
Step 1
Add the black beans, chipotle peppers, onion, garlic, chicken broth, and oregano to a blender. Blend until very smooth and creamy. The consistency should be pourable, similar to enchilada sauce, just a touch thicker.
Step 2
Heat a splash of oil in a sauce pan. Add the blended bean sauce and cook for 6-8 minutes over medium heat. If the sauce gets too thick, add extra chicken broth. It should be the consistency of runny yogurt. Taste and season as needed.
Step 3
Wrap the tortillas in a damp paper towel and heat them for 30-60 seconds. Make sure they are pliable, this will help to prevent breaking. You can also spray them with a touch of cooking spray when warm to further prevent breaking. For a more traditional option, lightly fry each tortilla for 10-15 seconds per side in vegetable oil. Dip each warm tortilla in the bean sauce.
Step 4
Gently fill each tortilla with the shredded chicken. Fold it over like a taco or tightly roll and place seam side down in the baking dish. Once all the enchiladas are filled, pour the remaining sauce over top.
Step 5
If you use shredded cheese instead of queso fresco or if your chicken is cold, you can bake at 350 degrees for 8-10 minutes until the sauce bubbles on the edges. Otherwise, you can skip this step. Top with queso fresco and all your favorite toppings.