Chicken Enfrijoladas (Mexican chicken in bean sauce)
These Chicken Enfrijoladas are a comforting, flavor-rich twist on classic enchiladas, swapping the usual red or green sauce for a rich, savory bean sauce. Guajillo chiles, tomato, and onion are blended with cooked beans and Spanglish Asadero Pollo Asado Seasoning to create a smooth, deeply flavorful sauce, then poured over tortillas filled with seasoned shredded chicken.
Topped with cream, queso fresco, and fresh cilantro, this dish is hearty, satisfying, and full of authentic Mexican flavor — perfect for a cozy dinner any night of the week.
These Chicken Enfrijoladas are a comforting, flavor-rich twist on classic enchiladas, swapping the usual red or green sauce for a rich, savory bean sauce. Guajillo chiles, tomato, and onion are blended with cooked beans and Spanglish Asadero Pollo Asado Seasoning to create a smooth, deeply flavorful sauce, then poured over tortillas filled with seasoned shredded chicken.
Topped with cream, queso fresco, and fresh cilantro, this dish is hearty, satisfying, and full of authentic Mexican flavor — perfect for a cozy dinner any night of the week.
Ingredients
1 tomato
Onion
1 garlic clove
2 guajillo chiles
2 Cups cooked beans
Shredded chicken (1½ chicken breasts)
Corn tortillas
Oil
Cream, queso fresco, and cilantro for topping
Instructions
Make the bean sauce: In a pan with a little oil, sauté the tomato, onion, and garlic clove until lightly browned on both sides. Add the guajillo chiles and cook for about 20 seconds, flipping constantly so they don't burn. Pour in the cooked beans and add the 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 with the shredded chicken. Season with Spanglish Asadero Pollo Asado seasoning, mix well, and cook for 2 minutes.
Assemble the enfrijoladas: Lightly fry the corn tortillas in a bit of oil. Add some chicken to each tortilla, roll them up, and place on a plate. Top with the warm bean sauce, a little cream, queso fresco, and chopped cilantro.
to adjust your cookie settings.
