Chicken enfrijoladas

Cooked beans are an essential ingredient in Mexican kitchens, as with a touch of garlic, onion, and epazote, they become irresistible. If you have some at home, use them to prepare these chicken enfrijoladas for lunch, and pair with Del Valle Frut® Citrus!
Ingredients
4
Servings
  • 2 tablespoons vegetable oil
  • 1/4 onions
  • 1 clove garlic
  • 2 cups beans, with broth
  • 2 chipotle chiles in adobo sauce
  • 1 tablespoon vegetable oil
  • salt
  • 1 sprig cilantro
  • 1/4 cups vegetable oil, for frying the tortillas
  • 12 corn tortillas
  • 1 cup pending, shredded
  • sour cream
  • cheese
  • avocado
  • cilantro
  • Del Valle Fruit® Citrus
Preparation
25 mins
15 mins
Low
  • Heat the oil in a pot over medium heat. Add the onion, garlic, beans, and chipotle pepper, and cook for 5 minutes. Let cool.
  • Blend the previous preparation until you obtain a sauce. Heat a tablespoon of oil over medium heat and pour in the bean sauce. Season with salt, cook for 5 minutes, and add cilantro.
  • Fry the tortillas in oil over medium heat. Set aside.
  • Fill the tortillas with chicken and fold in half.
  • Place on a plate, drizzle with the bean sauce, and garnish with cream, cheese, avocado, and cilantro. Pair with Del Valle Frut® Citrus!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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