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Enfrijola Nmoladas De Pollo Recipe

Name: Rocio's Mexican Kitchens ENFRIJOLA NMOLADAS DE POLLO Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups refried black beans (frijoles refritos); 0.5 cups water or bean broth; 2 cloves garlic, minced; 0.5 tsp ground cumin; 2 tbsp olive oil; 12 small corn tortillas; 2 cups cooked chicken breast or thighs, shredded; 0.25 cup onion, finely chopped; 0.25 tsp ground cumin; 0.25 tsp salt; 1 tbsp olive oil; 0.25 cup crema (Mexican crema); 0.5 cup queso fresco or cotija, crumbled; 2 tbsp cilantro, chopped; 0.25 cup onion, finely chopped; 1 unit avocado, sliced

Inspired by Rocio's Mexican Kitchen

Time1h

Serves4

Make Enfrijola Nmoladas De Pollo Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with ENFRIJOLA NMOLADAS DE POLLO

Selected to serve

Bloody Mary’s

Brunch is available Saturdays featuring shakshuka, our famous beyrouti tacos, and the Best Bloody Mary’s in town.

spicy · savory · tangy

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Ingredients

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Bean sauce and tortillas

2 cups refried black beans (frijoles refritos)

1/2 cups water or bean broth

2 cloves Garlic, minced

1/2 tsp Ground cumin

2 tbsp olive oil

12 small corn tortillas

Chicken filling

2 cups cooked chicken breast or thighs, shredded

1/4 cup Onion, finely chopped

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1 tbsp olive oil

Toppings and finishing

1/4 cup crema (Mexican crema)

1/2 cup queso fresco or cotija, crumbled

2 tbsp cilantro, chopped

1/4 cup Onion, finely chopped

1 unit avocado, sliced

Method

Bean sauce and tortilla prep

Prepare the bean sauce base

In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add 1/4 cup finely chopped onion and 2 cloves garlic; sauté until translucent and fragrant.

Create the bean sauce

Stir in 2 cups refried black beans with 0.5 cup water and 0.5 teaspoon ground cumin. Simmer, stirring, until smooth. Season with salt to taste.

Chicken filling

Cook and season the filling

In a separate skillet over medium heat, sauté 1/4 cup onion in 1 tablespoon olive oil until translucent. Add 2 cups shredded chicken, 0.25 teaspoon salt, and 0.25 teaspoon ground cumin. Cook 2-3 minutes to blend flavors.

Assemble enfrijoladas

Warm or soften tortillas

Warm 12 small corn tortillas in a dry skillet or microwave briefly, just enough to make them pliable (you can also dip them briefly into the bean sauce).

Fill and roll

Dip each tortilla into the bean sauce to coat, place a spoonful of the chicken filling near the edge, roll up tightly, and place seam-side down in a baking dish.

Finish and serve

Top and heat through

Spoon the remaining bean sauce over the rolled tortillas. Dollop or drizzle crema over the top, and sprinkle crumbled queso fresco.

Serve

Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, until heated through and cheese is soft. Garnish with chopped onion, cilantro, and avocado slices if desired.