Chicken
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Chicken Enfrijoladas (Mexican chicken in bean sauce)
Prep
cook
total
Ingredients
- 1 tomato
- A piece of onion
- 1 garlic clove
- 2 guajillo chiles
- 2 cups cooked beans
- ½ tsp Spanglish Asadero Pollo Asado seasoning
- Shredded chicken (I used rotisserie chicken — about 1 ½ chicken breasts)
- Corn tortillas
- Oil
- Cream, queso fresco, and cilantro for topping
.avif)
Pollo Asado
Directions
- Making the bean sauce:
In a pan with a little oil, sauté one tomato, a piece of onion, and one garlic clove until lightly browned on both sides.
Add the two guajillo chiles and cook them for about 20 seconds, flipping constantly so they don’t burn.
Pour in the 2 cups of cooked beans and add ½ teaspoon of Spanglish Asadero Pollo Asado seasoning.
Once it starts to boil, transfer everything to a blender and blend until completely smooth.
Return the sauce to the pan with just a few drops of oil.
- Prepare the chicken:
In a separate pan, sauté a little onion and the shredded chicken. (I used rotisserie chicken and added about 1 ½ breasts.)
Season the chicken with 1 teaspoon of Spanglish Asadero Pollo Asado, mix well, and cook for 2 minutes.
- Assemble enfrijoladas:
Lightly fry the corn tortillas in a bit of oil.
Add some chicken to each tortilla, roll them up, and place them on a plate.
Top with the warm bean sauce, a little cream, queso fresco, and chopped cilantro.
