Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- 1 avocado, sliced
- 1/4 cup crumbled queso fresco
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, combine the black beans, chicken broth, sour cream, cilantro, onion, garlic, olive oil, cumin, chili powder, salt, and pepper. Blend until smooth.
2. Heat the bean mixture in a saucepan over medium heat until heated through.
3. Warm the tortillas in the microwave or on a griddle.
4. Dip each tortilla in the bean mixture, coating both sides.
5. Fill each tortilla with shredded chicken and roll up.
6. Place the rolled tortillas on a serving platter and top with sliced avocado and crumbled queso fresco.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Bean mixture: medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 30g
- Protein: 24g
Substitutions for ingredients:
- Instead of chicken, you can use shredded beef or pork.
- Instead of black beans, you can use pinto beans or refried beans.
- Instead of sour cream, you can use Greek yogurt.
Variations:
- Add diced tomatoes or salsa to the bean mixture for extra flavor.
- Top with sliced jalapenos for a spicy kick.
- Use corn or flour tortillas instead of corn tortillas.
Tips and Tricks:
- To make this recipe vegetarian, omit the chicken and use vegetable broth instead of chicken broth.
- To save time, use pre-cooked chicken or a rotisserie chicken from the grocery store.
Storage Instructions:
- Store any leftover bean mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, warm the bean mixture in a saucepan over medium heat until heated through.
Presentation Ideas:
- Serve the enfrijoladas on a colorful platter with a side of Mexican rice and a salad.
Garnishes:
- Top with additional chopped cilantro, sliced avocado, and crumbled queso fresco.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested Side Dishes:
- Mexican rice, refried beans, or a side salad.
Troubleshooting Advice:
- If the bean mixture is too thick, add more chicken broth to thin it out.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Enfrijoladas are a traditional Mexican dish made with tortillas dipped in a bean sauce.
Flavor Profiles:
- Creamy, savory, and slightly spicy.
Serving Suggestions:
- Serve hot and enjoy as a main dish.
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Region: Mexican