Enfrijoladas: Mexican Enchiladas


Jalisco, Mexico


Enfrijoladas are one of Mexico’s most common “dinner in a rush” meals. A quick and easy recipe that your family will love. They are one of the most common Mexican dishes for breakfast, lunch or dinner. Stuffed with chicken and chorizo sausage, the corn tortillas are lightly fried in oil and covered in a well seasoned fresh bean sauce. Then covered with your favorite toppings. Very versatile as you can use your choice of beans, chiles, meat and cheese. Make them yours, the best Enfrijoladas!



  • 2 1/2 cups of cooked pinto or black beans with their broth
  • 2 cups of cooked chicken, shredded
  • 3 cooked chorizo, crumbled
  • 2 avocado leaves slightly toasted in a skillet (optional)
  • 2 spicy peppers of your choice, slightly toasted in a skillet (optional)
  • 2 tbsp of vegetable oil
  • 12 corn tortillas
  • 1/4 cup of vegetable oil for frying
  • Salt to taste
  • 1/2 cup of Mexican cream or sour cream
  • 1/2 cup of crumble Mexican fresh cheese or fresh farmer cheese
  • 1 onion, finely chopped
  • Cilantro, chopped (optional)



  • In a blender, add the avocado leaves, peppers and cooked beans and some of their broth
  • Blend until smooth, if it is too thick add more bean broth
  • Blend until you have the consistency of a smooth sauce
  • Heat the 2 tablespoons of oil in a skillet
  • Add the bean puree, simmer for about 3 mins
  • Season with salt, if needed
  • Set aside and keep warm
  • Heat the rest of the oil in a skillet and fry briefly each tortilla
  • One by one on both sides
  • Drain on paper towel
  • Cover with an aluminum foil and keep warm
  • Now you have two options to assemble the Enfrijoladas


Option One:

  • You can immerse each tortilla in the bean puree
  • Transfer to a plate
  • Spread some of the chicken and chorizo on the tortilla
  • Fold in half
  • Overlap each tortilla
  • Add your choice of toppings

Option two:

  • Spread a thin coat of the bean puree across the center of each tortilla
  • Add the filling of your choice, fold the tortilla in half and place 2 in each plate
  • Pour some of the bean purees over the tortillas
  • Add your choice of toppings

Some traditional toppings: Sour cream, Pico de gallo, Cotija cheese, Onion, Scallions, Tomato, Lettuce, Avocado and Cilantro.




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