Recipe Thursday 06/12/2025 Chicken Enfrijoladas.

Picture of Chicken Enfrijoladas. https://choosehomemade.org/recipes/chicken-enfrijoladas/

Ingredients

Makes 6 servings

• 1 (32 oz) carton unsalted chicken broth

• 1 cup dry pinto beans, rinsed and soaked overnight

• 1 bay leaf

• 1 Tbsp **Homemade Chipotle Chili Seasoning

• 1 chile de árbol

• 3 Tbsp olive oil

• 12 (6 inch) corn tortillas

• 2 (12.5 oz) cans less sodium chunk chicken breast, drained

• 1/4 cup queso fresco

• 1 small red onion, sliced

• 1/4 cup plain non-fat Greek yogurt

• 1 avocado, sliced

• 1/4 cup minced fresh cilantro

Directions

1. In a large stockpot, add broth, beans, and bay leaf. Bring to a boil. Reduce heat and simmer 45 minutes, or until beans are soft. Reserve 1 cup bean broth.

   
   

2. In a blender, add cooked beans, chipotle chili seasoning, chile, and bean broth. Blend until smooth.

   
   

3. In a large saucepan, heat oil over medium. Add bean sauce and cook 10-15 minutes, or until thickened, stirring throughout.

   
   

4. Heat a large skillet over medium-high. Add a tortilla to skillet and toast 1 minute per side until browned. Repeat with all tortillas.

   
   

5. Dip each tortilla into bean sauce until well coated. Place chicken and cheese in the center of each tortilla, fold, and repeat with remaining tortillas.

   
   

6. Serve topped with remaining bean sauce, queso fresco, onion, yogurt, avocado, and cilantro

Tips

To save time use two cans no-salt-added pinto beans drained and rinsed.

**Homemade Chipotle Chili Seasoning

Ingredients

Makes 20 servings

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1/4 tsp cayenne pepper

• ½ tsp chipotle pepper powder

• 1/4 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

Directions

1. In a small bowl add all spices. Mix thoroughly until completely combined.

2. Use immediately, or store in an airtight container until ready to use.