Go Back
Enfrijoladas Recipe

Enfrijoladas Recipe

Dax Phillips
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner
Cuisine Mexian
Servings 8


  • 15 oz can of black beans rinsed
  • 1 cup of chicken stock
  • 2 chipotle peppers in adobo use 1-2 more if you like it spicy
  • 2 cloves of garlic
  • generous pinch of salt
  • 2 chicken breasts poached, and shredded
  • 1 whole onion diced
  • 1 whole jalapeno seeds removed, diced
  • 3 cups of monterray jack cheese
  • 12 corn tortillas warmed and covered
  • 1 avocado diced
  • Mexican crema optional
  • Cilantro choppped, optional
  • 1 lime quartered, optional


  • Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
  • Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.
  • Top with any remaining sauce (there should be plenty left over), and top with any remaining cheese.
  • Bake in a 375 degree oven for about 10 minutes.
  • Scoop out, the best you can, the enfrijoladas, shower with some lime juice, crema, avocado cubes, and some fresh cilantro and dig in.