Enfrijoladas Casserole

Name: Enfrijoladas Casserole
Yield: 6 servings
Ingredients: 16 corn tortillas; 1 can beans or 1 1/2 cups cooked beans with broth; 1 can evaporated milk; 1 pickled chipotle pepper; 2 tomatoes, thinly sliced; 1/2 onion, thinly sliced; 1 chicken bouillon cube; 1 cooked chicken breast, shredded; 14 oz (400 grams) Oaxaca cheese, crumbled; as needed Aluminum foil,; as needed Oil,; Salt, to taste; Black pepper, to taste; Salsa of your choice, for serving

esthela @esthela1305

Querétaro Qro.

Enfrijoladas Casserole

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Ingredients

6 servings

16corn tortillas
1 canbeans or 1 1/2 cups cooked beans with broth
1 canevaporated milk
1pickled chipotle pepper
2tomatoes, thinly sliced
1/2onion, thinly sliced
1chicken bouillon cube
1cooked chicken breast, shredded
14 oz (400 grams)Oaxaca cheese, crumbled
as neededAluminum foil,
as neededOil,
Salt, to taste
Black pepper, to taste
Salsa of your choice, for serving

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Steps

1

Blend the beans with the evaporated milk, chipotle pepper, and chicken bouillon cube until smooth.
2

Pour the sauce into a small pot with a little oil. Cook over medium heat, stirring constantly to prevent sticking. Once it comes to a boil, remove from heat.
3

Lightly fry the tortillas one by one in oil. It's okay if they get a little crispy; they will soften later.
4

In a medium baking dish, arrange a layer of 4 tortillas. Cover with some of the sauce, then add chicken, tomato, onion, and cheese. Add another layer of tortillas and repeat the process until you have three layers. For the top layer, just add sauce, tomato, onion, and cheese. Cover with aluminum foil and bake in a preheated oven at 350°F (180°C) for 30 minutes or until the cheese is melted and bubbly.
5

Serve with rice and salad if desired.