Enfrijoladas with Chicken and Easy Pico de Gallo

I found a recipe recently for Enfrijoladas that was very basic, and called for pinto beans. I love pinto beans, but we had black beans that needed to be eaten up. It is delicious and easy, but definitely needs the pico de gallo to lighten it up. 

Enfrijoladas with Chicken & Easy Pico de Gallo

1 chicken breast, grilled and chopped into small pieces

2 14.5 oz cans black or pinto beans

3 C. chicken broth

1 Tbs. olive oil

1 medium onion, chopped

1 tomato, chopped

2 tsp. minced garlic

1/2 tsp. oregano

salt and pepper to taste

8 corn tortillas

2 C. monterey jack cheese

Pico de Gallo (recipe follows)

Sour cream

  • Preheat the oven to 350°.
  • Grill the chicken breast with your favorite seasoning. As always ours is McCormick’s Roasted Garlic seasoning. 
  • Heat the oil in a saute pan over medium heat. Add the onion, tomato, and garlic to the hot oil. Saute until the onion is soft and translucent.
  • Add the beans and broth to the pan, putting the salt, pepper, and oregano, rolled in the palms of your hands, over the beans.
  • Simmer for 10 minutes.
  • Once the mixture is cool enough blend in a blender or food processor. Return pureed beans to the stovetop and gently bring back to heat over medium-low.

For this next part take note that corn tortillas break easily. Technically you are supposed to have each shell hold some cheese (and chicken for our purposes), fold this over, and place neatly in the 13 by 9 baking dish. With the first try my husband did with dipping the shell into the bean mixture it was apparent that the way the recipe said was not going to work for us. So he made it casserole style. He finally got them to hold together better by not completely immersing them in the bean mixture, and not putting them in to low in the pan. Since you are supposed to add the remaining bean mixture to the dish anyway, it really does not matter.

  • Dip each shell into the bean mixture. Place in the pan and add some of the cheese and chicken.
  • However your layers may go make sure there is some shredded cheese to go over the top of the remaining tortillas and the rest of the bean sauce.
  • Bake until the cheese is nice and melted, about 10-15 minutes.
  • Top with pico de gallo, sour cream, or any other toppings you might desire.

Easy Pico de Gallo

1-2 red tomatoes

1/2 minced onion

a few Tbs. lemon juice

salt and pepper to taste

Really we just made this impromptu since we realized the dish needed some lightness and brightness to pair with the heavier taste of the beans and cheese. We used up what we had on hand, so this is just an approximation on my part.

Yes, we used lemon juice instead of lime juice. My husband hates limes, but he loves lemons. Either work for this recipe.

  • Combine all the ingredients, making sure to keep as much tomato juice as possible.

Both recipes adapted from Marcela Valladolid. Here is the Pico de Gallo


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