Chicken Enfrijoladas
Tortillas coated in a rich black bean sauce filled with chicken, queso fresco and cilantro.
Servings: 4
Ingredients
- 1 boneless skinless chicken breast
- 1/2 teaspoon of seasoned salt
- 1 large yellow onion, diced
- 3 cloves of garlic, finely minced
- 1 tablespoon of olive oil
- 30 ounces of black beans, rinsed
- 2 chilies in adobo sauce
- 8 ounces of queso fresco, crumbled
- 8 small tortillas (corn or flour)
- 1 1/3 cups of stock (chicken or vegetable)
- salt and black pepper
- a small bunch of fresh cilantro, finely chopped
- lime wedges (garnish)
Instructions
- Generously season 1 boneless skinless chicken breast and cook over medium heat until cooked through to an internal temperature of 165 degrees
- Set the chicken aside to cool while you make the sauce
- In the same skillet, add 1 tablespoon of olive oil and 1 large diced yellow onion
- Cook the onions over medium heat for about 5 minutes or until they begin to soften
- Add 3 finely minced cloves of garlic and cook, stirring consistently, for about 60 seconds
- Transfer the onions and garlic into a blender along with 30 ounces of rinsed black beans, 2 chilies in adobo sauce (or more if you want your sauce to be more spicy), 1 1/3 cups of chicken stock and a pinch of salt and black pepper
- Blend until fairly smooth
- Transfer the sauce back into the skillet over medium heat and bring to a gentle simmer
- While the sauce is simmering, thinly slice the chicken breast, crumble the queso fresco and finely chop the cilantro
- Use tongs to drag a tortilla through the black bean sauce and transfer it onto a plate
- Add some of the chicken, queso fresco and cilantro onto one half of the tortilla and then fold the other half over as you would a taco
- Repeat with remaining ingredients and top enfrijoladas with any remaining black bean sauce
- Garnish with crumbled queso fresco and cilantro
- Serve with lime wedges