Enfrijoladas

Name: Enfrijoladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 cups pinto beans (Frijoles De La Olla, recipe follows); 3 cups chicken broth; 1 tablespoon olive oil; 3/4 cup onion; 1 plum tomato, roughly chopped; 1 medium serrano chili, seeded and minced; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; salt & freshly ground black pepper; 8 corn tortillas; 2 cups manchego cheese, Swiss or 2 cups monterey jack cheese; Mexican crema or sour cream, for drizzling

Submitted by lululovesfood

"a super easy bean and cheese enchilada! my husband is from Colima, MX and he LOVES these! i make this as a side with chicken and rice but you can also turn this into a main course. Recipe courtesy Marcela Valladolid of food network"

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photo by limeandspoontt

Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

4 cups pinto beans (Frijoles De La Olla, recipe follows)
3 cups chicken broth
1 tablespoon olive oil
³⁄₄ cup onion
1 plum tomato, roughly chopped
1 medium serrano chili, seeded and minced
2 garlic cloves, minced
¹⁄₂ teaspoon dried oregano
salt & freshly ground black pepper
8 corn tortillas
2 cups manchego cheese, Swiss or 2 cups monterey jack cheese
Mexican crema or sour cream, for drizzling

directions

Preheat the oven to 350 degrees F.
Put the drained beans and chicken broth in a large bowl.
In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

Questions & Replies

This recipe has been around for a while, I hope I can get an answer. Frijoles De La Olla is Mexican Bean Stew. Seems too watery to use in this recipe. My question since I'm starting with dry beans, should I make the Frijoles De La Olla, drain the beans, and use them in this recipe. or not drain them and skip the chicken broth?

wb_web

Reviews

Delicious. The whole family enjoyed, including my vegetarian son.

br2brown
I've never had Enfrijoladas before, and am totally in love with the beans! yum!!! Very tasty!!

limeandspoontt
Awesome recipe, I made these with a pot of kidney beans I had boiled and they turned out great. I think this can be made with any bean.

Sophia Mayas Mom