I live for any sort of Enchilada and these Enfrijoladas are truly perfection! Rather than use enchilada sauce for dredging, you use a homemade black bean puree and WOW it’s spectacular!
Matt, Adam and I are constantly dreaming up new recipe ideas when we are all together. Every time we’re all in the studio, it’s like a giant mind meld. Recently Matt was telling us about Enfrijoladas and I was SHOCKED AND APPALLED I had never made them before. I remember having something similar when we were in Mexico City a few years ago and the concept is delish.
Enfrijoladas mimic that of a traditional enchilada but instead of using enchilada sauce, you use a bean puree. I added some chipotle peppers, garlic and salt to some cooked black beans to give it some extra kick and it’s so good, you could easily eat it on it’s own.
As far as fillings go, I did an easy shredded chicken and cheese situation here. But this is a recipe that you can easily adapt if you wanted to use chorizo, shredded beef, chopped carne asada, some leftover carnitas… the works. Skies the limit – and you’ll be ready for dinner in no time!
Imagine your favorite chicken enchiladas but instead of dredging them in enchilada sauce, you use a homemade black bean puree! It’s incredible.
- 2 cups cooked black beans
- 2 chipotles in adobo
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 cup water
- 8 corn tortillas
- 3-4 tablespoons finely chopped onion
- 2 cups Monterey Jack cheese shredded
- 1 cup shredded rotisserie chicken
- queso fresco
Pre-heat oven to 425 degrees F.
Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste and adjust salt as needed. If you want it spicier, add a few teaspoons of the liquid from the chipotles in adobo. Transfer most of the mixture to a large shallow bowl and line a baking dish with about 1/3 cup of the mixture to create a base layer.
Warm the corn tortillas slightly over a flame, or in the microwave. Dip one side of a tortilla in the bean puree. Flip the tortilla and add a few tablespoons of onions, shredded cheese and chicken. Roll the tortilla up and place in a baking dish seam side down into the bean puree. Continue with the remaining tortillas and fillings.
Cover the tortillas in the baking dish with the remaining bean puree and sprinkle with any remaining Monterey jack cheese. Bake for 8-10 minutes or until the cheese has melted.
Serve immediately and top with queso fresco, cilantro and crema.
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