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.

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.......

• Atola- East Indian by Sneha's Recipe
• Caldo Tlalpeño by Food Lust People Love
• Dia de Los Muertos Sugar Skull Cake by Amy’s Cooking Adventures
• Enfrijoladas de Pollo by A Day in the Life on the Farm
• Fiambre Rojo for Día de los Muertos by Culinary Adventures with Camilla
• Pan de Muerto (Mexican Day of the Dead Bread) by Karen's Kitchen Stories
• Pan Seared Tilapia with Shrimp by Palatable Pastime
• Taco Casserole by Making Miracles
• Vegetarian Tortilla Soup by Mayuri's Jikoni

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?

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

Mexican

Yield: 4 servings

Author: Wendy Klik

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

Ingredients

• 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

Instructions

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.

Notes:

adapted from a recipe found at Spicie Foodie

Nutrition Facts

Calories

1000.01

Fat (grams)

51.77

Sat. Fat (grams)

18.27

Carbs (grams)

85.27

Fiber (grams)

15.50

Net carbs

69.78

Sugar (grams)

11.38

Protein (grams)

51.27

Sodium (milligrams)

2337.86

Cholesterol (grams)

149.90

Similar Recipes

Three Bean Enchiladas with Corn Salsa

Easy Tex Mex Enchiladas

Veggie Enchiladas

https://adayinthelifeonthefarm.blogspot.com/2021/10/enfrijoladas-de-pollo-sundayfunday.html

Property of A Day in the Life on the Farm