Enfrijoladas de Pollo
Corn tortillas dipped in a rich black bean sauce and filled with shredded chicken. A protein-packed Mexican budget staple with 40g protein and ready in 30 minutes.
📅October 24, 2025
10mPrep
20mCook
4Servings
⭐ 4.7Rating
🍗Nutrition Facts (per serving)
Protein 39%Fat 22%Carbs 39%
420kcalCalories
40gProtein
10gFat
40gCarbs
8gFiber
Ingredients
- 500 gcooked chicken breasts, shredded
- 800 gcanned black beans, drained
- 1 wholechipotle chile in adobo
- 2 clovesgarlic cloves
- 0.5 wholewhite onion
- 300 mlchicken stock (low sodium)
- 12 wholecorn tortillas
- 80 gqueso fresco, crumbled
- 30 gwhite onion rings, to garnish
- 10 gfresh cilantro, to garnish
- 10 mloil
Instructions
- Blend black beans, chipotle, garlic, onion, and stock until very smooth. Season with salt.
- Heat oil in a saucepan; add bean purée and cook 5–8 min, stirring, until heated and slightly thickened. Add more stock if too thick.
- Warm tortillas on a comal. Dip each tortilla in the bean sauce to coat both sides.
- Fill each with shredded chicken, fold in half, and place on a plate.
- Pour remaining bean sauce over the top. Garnish with queso fresco, onion rings, and cilantro.
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