Enfrijoladas are a traditional Mexican dish made with corn tortillas dipped in bean sauce! Packed with bold flavor and perfect for a quick weeknight dinner.
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.