Chicken Enfrijoladas
Serves 4
5 mins prep
15 mins cook
20 mins total
Tortillas coated in a rich black bean sauce filled with chicken, queso fresco and cilantro.
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
