Everyone knows and enjoys eating enchiladas; however, few people are familiar with their

equally yummy first cousins: enfrijoladas. These super yummy treats can be prepared either on

the stovetop (best because freshly made) or baked (good and can be prepared ahead of time).

This recipe has a couple of shortcuts to make it friendly, i.e., easier.

 

Boil the chicken in a saucepan with some onion, celery, salt and pepper to make the broth.

Remove the chicken and shred; keep the chicken broth. Mix the beans with 1 cup of crema and

1 cup of the chicken stock in a blender (add a bit more chicken stock if the sauce is too thick).

Pour the sauce back into the saucepan and keep warm in a frying pan. Cover the bottom of the

pan in corn oil and heat to high. Using tongs, “fry” the tortillas briefly on both sides (enough to

soften the tortilla, NOT too crisp). Then using the tongs, “submerge” the fried tortilla into the  

bean sauce to cover completely. Place “bathed” tortilla on a plate and place shredded chicken  

on one half of the tortilla. Fold the tortilla over and create a second enfrijolada (add a third to

serve large portions). Top with extra bean sauce, a big dollop of cream, some cheese, onion and

cilantro. Eat immediately!

 

Prepare ahead-of-time variation:  Instead of creating on a plate, make the enfrijoladas in a

baking dish and top only with the extra bean sauce and cheese. Refrigerate and then heat up in

the oven at a later time. Serve individually on plates and top with cream, onion and cilantro.