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Enfrijoladas de Pollo or Chicken Enfrijoladas for Cinco de Mayo

by Spicie Foodie on May 2, 2013

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes Cinco de Mayo, or Fifth of May, is Mexican holiday that many Americans celebrate. Even though the holiday belongs to Mexico, Mexicans are not getting as excited about it as our neighbors to the North. To us Mexicans in Mexico and many of us living abroad, it is just another patriotic day that commemorates an 1800s battle victory over the French Army in the state of Puebla. (It is not our Independence Day, that is in September.)

In Mexico it is mostly the state of Puebla that celebrates the holiday. My family is from a different state and so we never celebrated Cinco de Mayo. After moving to the US we were surprised every year to see Americans wanting to celebrate.

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

I’m not really sure if it is the large food and beverage corporations or perhaps the Mexican-Americans and early immigrant settlers that brought the holiday to national attention. The beverage corporations surely can take credit for the commercialization of the holiday, which has begun spreading worldwide. (Anything to make money, right?) What I do know is that it can’t possibly be a bad thing in regards to eradicating racism and improving relations. Plus, if there is good food and a party who can resist that? No one.

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

Since so many people like celebrating Cinco de Mayo I thought it would be great to share a new authentic Mexican recipe, and some of my previously published ones, to celebrate the holiday.

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

These are called enfrijoladas and I can best describe them as the sister of enchiladas. Instead of a red or green pepper salsa, corn tortillas are dipped into a pinto or black bean bean puree. Mostly the tortillas are simply dipped into the bean sauce and folded into half moon shapes, but they can also be filled with cheese, meat or vegetables. They are topped with a variety of typical Mexican garnishes like sour cream, avocado, onions, crumbly cheese, chiles, salsa and/or radishes. Depending what they are stuffed with they can be served for breakfast, lunch, a light or standard dinner.

Believe me enfrijoladas are a Mexican dish you really want to eat and make, hubby and I absolutely love this meal! Okay, below is how I make mine.

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

5.0 from 8 reviews
Enfrijoladas de Pollo or Chicken Enfrijoladas for Cinco de Mayo
 
Enfrijoladas are similar to enchiladas, but instead of a chile sauce beans are used to coat the tortillas. Make these chicken filled enfrijoladas to celebrate Cinco de Mayo.
Author:
Recipe type: breakfast, lunch, dinner, Chicken, Beans
Cuisine: Mexican
Serves: 4
Ingredients
Chicken Filling & Sauce Ingredients:
  • 500 gm or 2 chicken thighs, boiled and broth reserved
  • ¾ cup reserved chicken or bean broth
  • 420g or 13/4 cups cooked beans or leftover mashed
  • 10-12 corn tortillas (don't use flour)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • splash of vegetable oil
  • 2 tbsp chipotle sauce or 1 whole chipotle pepper, optional
  • salt, to taste
  • ground black pepper, to taste
Additional ingredients and optional toppings
  • Mexican queso fresco or cotija cheese or feta cheese*
  • finely chopped and/or sliced onion
  • Mexican crema or sour cream,
  • avocado slices
  • jalapenos or homemade Mexican salsa
Instructions
  1. Boil the chicken, allowed to cool and reserved broth. Once it has cooled enough to handle remove skin, and shred meat off the bones. (You can also use leftover roasted chicken, or chicken breasts if desired.)
  2. Heat oil, saute onion and garlic until soft, then add the beans and chipotle sauce, cook for a coulple of minutes. Then blend with ¾ cup broth, but add a little at a time so the bean puree doesn't become to thin and watery. It should be a creamy sauce thick enough to coat each tortilla. Pour the bean puree back into pot/pan.
  3. Heat the tortillas on a griddle or microwave(a few at a time) just to soften. Dip each tortilla into bean sauce, just like in the photos. Place on a plate and add a bit of the cooked chicken onto one half. Or for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon shape, and repeat for each enfrijolada you'd like to prepare. Top with cheese, onion, jalapenos, or any of the other suggested toppings.
Notes
*Try to stick to the cheese suggestions. The so called grated "Mexican" spiced cheese packages will not taste well with this recipe.

 

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

We ate these enfrijoladas for dinner. I had some Mexican green beans leftover so I served them on the side. Don’t be intimidated by the recipe as it is so so easy to prepare. Plus if you have leftover boiled or refried beans and some meat, then this is a great way of using them all up.

Chicken Stuffed Enfrijoladas Recipe by SpicieFoodie | #chicken #enfrijoladas #mexican #authentic #cincodemayo #beans #recipes

Regardless if you will be celebrating Cinco de Mayo or not I hope you give enfrijoladas a try. Like we say in Mexico, buen provecho or bon appetite! Below are more Mexican recipes for your fiestas this weekend.

Cinco de Mayo Recipe by SpicieFoodie | #cindodemayo #tacos #tortas #recipes #mexican #fiesta

- Homemade Corn Tortillas
- Bistec en Salsa Roja (Steak in Red Salsa)
- Mexican Cajeta (aka Dulce de Leche)
- Ejotes con Huevos or Mexican Green Beans with Eggs
- Grilled Fish Tostadas
- Tortas de Milanesa or Pork Cutlet Sandwiches
- Red Chicken Pozole
- Healthy Cinnamon Sugar Tortilla Chips
- Roasted Turkey in Tomato Chipotle Sauce
- Tacos Al Pastor, The Best Tacos In The World!
- Cochinita Pibil, The Easy Way
- Fish Tacos
- Chorizo Stuffed Chiles, No Ordinary Chile Relleno

Cinco de Mayo Recipe by SpicieFoodie | #cindodemayo #tacos #tortas #recipes #mexican #fiesta

For a complete list of all the Mexican recipes I have published please visit this page. Gracias!

 

Yummy Pics: A Food Blogger's Guide to Better Photos, Photography eBook by Spicie Foodie

 

in Chicken & Poultry,Gluten Free,Holidays,Mexican

{ 48 comments… read them below or add one }

1 Rosa May 2, 2013 at 10:57 AM

A wonderful dish! I’m a sucker for anaything Mexican…

Have a great cinco de mayo.

Cheers,

Rosa

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2 Spicie Foodie May 2, 2013 at 12:55 PM

Thank you Rosa!

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3 Joanne May 2, 2013 at 1:05 PM

Given how much I love the flavors of Mexican food, I’m happy to celebrate any time! Love the looks of these enfrijoladas! Gorgeous photos.

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4 Spicie Foodie May 2, 2013 at 1:30 PM

That’s great Joanne! Thank you and enjoy your enfrijoladas:)

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5 Liz May 2, 2013 at 1:43 PM

SO beautiful, Nancy…and I’m sure they’re just as delicious as they are stunning.

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6 Spicie Foodie May 2, 2013 at 3:56 PM

Thank you Liz!xx

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7 Jean (Lemons & Anchovies) May 2, 2013 at 4:33 PM

I’ve never heard of enfrijolades before but I want them in my life! We have easy access to queso fresco and cotija cheese here so can’t wait to try this. :)

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8 Spicie Foodie May 2, 2013 at 5:09 PM

That’s great Jean, enjoy your enfrijoladas:)

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9 Holly May 2, 2013 at 4:43 PM

It’s definitely just a reason to drink in the U.S. But I’ll never say no to Mexican cuisine!

This looks amazing. I work on Sundays, but Monday I have off… perhaps I’ll celebrate seis de Mayo instead! (Does Spanish capitalize the months like English?)

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10 Spicie Foodie May 2, 2013 at 5:11 PM

It’s pretty difficult to pass up. No, actually you don’t capitalize the months in Spanish. But it’s my Spanglish combination, lol:) Thanks Holly!

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11 Cynthia L May 2, 2013 at 6:18 PM

I have never heard of this, but it looks fantastic! I love dipping the tortillas in beans and not oil! I will put this on my menu for sure!

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12 Spicie Foodie May 2, 2013 at 8:17 PM

It’s makes it easier by cutting out that step, not to mention healthier too. Enjoy them Cynthia!:)

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13 Alyssa (Everyday Maven) May 2, 2013 at 6:52 PM

I have never had this dish but now I want it – sounds delicious!

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14 Spicie Foodie May 2, 2013 at 8:17 PM

You should definitely give it a try Alyssa:) Thanks!

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15 Daniela May 2, 2013 at 10:43 PM

Hi Nancy, first visit to your blog and I love it.
Great recipes, interesting background stories and extraordinary pictures!
Have a great holiday on the 5th.
Felicitaciones ,tienes un excelente blog !
Gracias por tu visita y comentario :)

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16 Spicie Foodie May 2, 2013 at 11:21 PM

Hola Daniela,

Thank you for the kind words and for visiting my blog.:)

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17 Nandita May 2, 2013 at 10:59 PM

Loved the dish!!! Looks scrumptious in those lovely photographs of yours :)

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18 Spicie Foodie May 2, 2013 at 11:21 PM

Thank you Nandita!

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19 Laura (Tutti Dolci) May 2, 2013 at 11:12 PM

I’ve never tried enfrijoladas but they look so tasty, perfect for a Cinco de Mayo feast!

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20 Spicie Foodie May 2, 2013 at 11:21 PM

You should give them a try sometime Laura. Thanks!:)

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21 Gwen @SimplyHealthyFamily May 2, 2013 at 11:41 PM

I’ve been living in the Sonoran desert (Phoenix area) most of my 30 errr something years. I’ve always found it funny that we Americans celebrate Cinco de Mayo and Most Mexicans/Latin Americans do not. I definatly think it is just an excuse to eat and drink margaritas! ;)

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22 Spicie Foodie May 6, 2013 at 8:16 PM

Thanks Gwen!

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23 Vicki Bensinger May 3, 2013 at 3:38 AM

Nancy this sounds so incredibly delicious, but honestly your photos are so stunning that it’s hard to read the recipe. Wow I can’t wait for the day my photos are 1/4 as good as yours. They take my breath away!

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24 Spicie Foodie May 6, 2013 at 8:16 PM

You are so sweet Vicki, thank you!:)

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25 Eha May 3, 2013 at 5:11 AM

May I truly compliment on your beautiful photos; I mean they always are, but these are truly moreish in more ways than one! The recipe is lovely and simple to boot: it shall be tried :) !

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26 Spicie Foodie May 6, 2013 at 8:17 PM

Thank you so much Eha!:)

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27 mjskit May 3, 2013 at 5:36 AM

Oh how I love enfrijoladas! If you put that plate in front of me right now it would be gone in the blink of an eye! What a delicious recipe and one I will definitely be making very soon! I too find it interesting that Cinco de Mayo is more of a U.S. thing. Here in New Mexico it’s celebrated pretty big but more as a celebration of the Mexican heritage and culture spread throughout the state. We are a very diverse state with a large Hispanic / Mexican population – the majority of the population in fact. So we all celebrate together. :) Great post!

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28 Spicie Foodie May 6, 2013 at 8:17 PM

Well, that’s a great way and reason of celebrating Cinco de Mayo. Thank you MJ and enjoy your enfrijoladas!

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29 Suzanne Perazzini May 3, 2013 at 8:36 AM

That looks so good – I must be hungry because I feel like going and making it, but it’s Adriano’s turn to cook tonight so it will be up to him.

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30 Spicie Foodie May 6, 2013 at 8:18 PM

Thanks Suzanne, I’m sure Adriano made a great meal for you.:)

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31 tania@mykitchenstories.com.au May 3, 2013 at 1:12 PM

What an amazing idea, I haven’t ever come across this dish. It looks so good. Lovely photos Nancy

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32 Spicie Foodie May 6, 2013 at 8:18 PM

Thank you Tania, perhaps you can try it sometime.:)

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33 Kim | a little lunch May 3, 2013 at 3:10 PM

Nancy, thank you for your thoughts and the history on Cinco de Mayo. I agree with you, commercialization drives many a “national” holiday! This dish is certainly something to celebrate though — authentic and beautifully photographed.

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34 Spicie Foodie May 6, 2013 at 8:19 PM

Thank you so much Kim!:)

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35 Ramona May 3, 2013 at 3:11 PM

Isn’t it funny that its a more popular holiday in the States than in the country it originated. That just shows that Americans are always looking for a party and a reason to eat and drink. LOL! These enfrijoladas look great… I love how they are covered in the sauce. Mmmmm. :)

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36 Spicie Foodie May 6, 2013 at 8:19 PM

It is funny and reminds me of St. Patrick’s Day. But hey at least it’s a fun day. Thanks Ramona:)

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37 yummychunklet May 3, 2013 at 5:40 PM

Perfect dish for Cinco de Mayo!

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38 Spicie Foodie May 6, 2013 at 8:19 PM

Thanks!

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39 Julia | JuliasAlbum.com May 4, 2013 at 8:07 AM

Stunning presentation! Mexican food is one of my most favorite cuisines, and living in Arizona we’re lucky to have some really good Mexican restaurants! I need some margarita with that chicken dish, too. Pinned!

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40 Spicie Foodie May 6, 2013 at 8:20 PM

Thank you Julia — yep a margarita would be great alongside these.:)

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41 john@kitchenriffs May 5, 2013 at 6:20 PM

I’ve made enfrijoladas before, but it’s been years. Usually I’m more of an enchilada guy. But these are really great looking. Terrific recipe. And you’re so right about your cheese suggestions.

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42 Spicie Foodie May 6, 2013 at 8:21 PM

Thank you John!

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43 Marta @ What should I eat for breakfast today May 6, 2013 at 5:55 PM

I so regret not knowing about cinco de mayo, it’s another great recipe and it sounds like so much fun. Next year for sure and to prepare myself I obviously need to try out proper recipes ;)

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44 Spicie Foodie May 6, 2013 at 8:26 PM

Well there’s always our Independence Day or really any day of the week is good to make something Mexican. Thanks!

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45 Amy January 22, 2014 at 12:29 PM

I made this last night and it’s my new favorite recipe! I’d never heard of enfrijoladas before running across your site and I’m so happy I found you. This recipe was so good. I roasted a pork tenderloin to stuff them with and made roasted corn and peppers as a side. So amazing. Thank you for sharing!

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46 Spicie Foodie January 22, 2014 at 4:50 PM

Hi Amy! Yum, love your use of roasted tenderloin. Thanks for stopping by and I hope you continue to enjoy my recipes.

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47 Gregory Anderson March 15, 2014 at 10:35 AM

This makes me think of what I grew up eating as enchiladas. I’ve loved eating homestyle “American” foods since the early 1960′s growing up in LA, Calif. Thanks for the memories and the recipe. ;

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48 Spicie Foodie March 18, 2014 at 12:08 AM

Thank you Gregory!

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