Sunday, October 31, 2021

Enfrijoladas de Pollo #SundayFunday

Happy Halloween!!! 

Have you ever tried Enfrijoladas?  In Mexico, when they have leftover frijoles (beans) and stale corn tortillas they turn them into Enfrijoladas.  They are quick easy and versatile.  You can top them with fried eggs or fill them with other leftovers.  Or you can simply sprinkle them with cheese and dig in. In this case I filled them with leftover chicken.

Enfrijoladas de Pollo

The Sunday Funday Bloggers are celebratingHalloween Mexican style with Dia de los Muertos.......
Camilla of Culinary Adventures with Camilla invited the Sunday Funday gang to join her in celebrating The Day of the Dead saying:
"The Day of the Dead (el Día de los Muertos), is a Mexican holiday where families welcome back the souls of their deceased relatives for a brief reunion that includes food, drink and celebration. Share your favorite Día de los Muertos dishes such as sugar skulls or anything with marigolds or just share your Mexican dishes!"   

 Let's see what everyone brought to the Fiesta.......

bean sauce

You can use any kind of beans you like for the sauce.  Any leftovers or you can just open a can of beans.  I used kidney beans that I had in the pantry.


It is also a great way to use up any leftover chicken that you have in the refrigerator.  I love recipes that can be planned for leftovers, don't you?

Enfrijoladas Pin

This is a great recipe to have in your files.  You can turn them into breakfast, lunch, dinner or a snack.  They only take minutes to make and they are incredibly delicious.  

Entrees, Chicken, Breakfast, Lunch, Dinner, Snacks, Beans,Cheese
Entrees, Chicken
Yield: 4 servings
Author: Wendy Klik
Enfrijoladas de Pollo

Enfrijoladas de Pollo

You can, of course, cook chicken and beans and use fresh tortillas for this recipe but traditionally this recipe was created to use stale tortillas and leftovers. Either way you are going to love these Enfrijoladas.
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min


  • 2 cups, shredded cooked chicken
  • 1 c. chicken broth
  • 1 can (15 oz) beans of choice (I used kidney),drained and rinsed
  • 12 taco size corn tortillas
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 t. olive oil
  • salt and pepper, to taste
  • Crumbled Cojita Cheese
  • Avocado Slices
  • Sour Cream


  1. Place the beans and 1/2 c. of the broth into a food processor and pulse 3 or 4 times.
  2. Heat the oil in a large skillet over med high heat.  Add the onions and garlic, cook until soft.  Add the beans to the skillet and cookfor a couple of minutes. When it starts to thicken, add some of the remaining broth, a little at a time, until it becomes creamy and loose enough to evenly coat the tortillas.
  3. Heat the tortillas, on a griddle or in the microwave, to soften. Dredge a tortilla in the bean sauce, place on a plate and fill with 3-4 Tablespoons of chicken.  Fold in half and repeat, placing 3 Enfrijoladas on each plate.  Drizzle any remaining sauce over the Enfrijoladas and sprinkle with the cheese.  Top with avocado slices and a dollop of sour cream and serve.


adapted from a recipe found at Spicie Foodie

Nutrition Facts



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  1. I love the use of leftover beans to make this. It looks delicious!

    1. They were really good. I can't wait to try the breakfast version.

  2. This sounds wonderful, kind of like chilaquiles with beans!!!

  3. I have some Mexican pork in the freezer this would be perfect with. I love recipes that use the extras. Every time we make a roast I end up with too much. Perfect!

  4. Looks so delicious and love the use of leftovers to make a good meal.


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