Dely-Style Enfrijoladas

Name: Dely-Style Enfrijoladas
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 12 corn tortillas; 3 cups cooked beans (about 720 ml); 1/2 boiled chicken breast, shredded; Oil of your choice; 1/4 onion (for frying); Salt, to taste; For garnish:; Sour cream; Grated Cotija cheese or fresh cheese; 1 chopped onion; Sliced romaine lettuce; Radishes; Avocado

Delil @cook_1095374

Guerrero, Mexico.

These enfrijoladas are delicious and very typical throughout all the states of Mexico. I invite you to try them—they're really tasty!

Delil @cook_1095374

Guerrero, Mexico.

These enfrijoladas are delicious and very typical throughout all the states of Mexico. I invite you to try them—they're really tasty!

Saved

Ingredients

30 minutes

Serves 4 servings

12corn tortillas
3 cupscooked beans (about 720 ml)
1/2boiled chicken breast, shredded
Oil of your choice
1/4onion (for frying)
Salt, to taste
For garnish:
Sour cream
Grated Cotija cheese or fresh cheese
1chopped onion
Sliced romaine lettuce
Radishes
Avocado

Saved

Steps

30 minutes

1

Pour enough oil into a skillet to lightly fry the tortillas one at a time, just until they soften. Do not let them get crispy. Drain off any excess oil and set aside.
2

For the bean sauce:
Blend the beans. In a large saucepan, heat oil and add the 1/4 onion. Fry until golden, then add the blended beans. Adjust the salt to taste.
3

Once the beans are seasoned, quickly dip each tortilla in the hot bean sauce so they are coated but not falling apart. Place them on a plate.
4

While the tortillas are still warm, fill each one with shredded chicken and roll them up like tacos. Repeat with all the tortillas.
5

To serve, place the rolled tortillas on a flat plate and pour some hot bean sauce over them. Top with sour cream, cheese, and chopped onion as desired.
6

Garnish the plate with sliced lettuce, radish slices, and avocado on the side.