Enfrijoladas de pollo are a variation of a traditional Mexican dish consisting of corn tortillas covered in a bean-based sauce.
This recipe uses rotisserie chicken drenched in a bean sauce made with kidney beans—that’s my favorite—along with chiles de árbol and Morita. The tortillas are filled with shredded chicken, queso fresco, and onions.
This recipe was inspired by my Enfrijoladas on this site and pairs well with Mexican white rice.
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🛒 Ingredients You'll Need
- Chicken: For the filling, I used rotisserie chicken for convenience, but leftover roasted or boiled chicken works too.
- Beans: The base of the sauce. Traditionally, enfrijoladas are prepared using leftover homemade cooked beans. I used canned beans for convenience—you can use black, pinto, red beans, or any bean you like. I used kidney beans because I like their flavor.
- Chile Arbol & Chile Morita: Adds heat and depth of flavor. It can be omitted if desired.
- Butter: Enhances flavor.
- Oil: Prevents butter from burning and is used for frying tortillas.
- Garlic & onion: Adds depth and aroma to the sauce.
- Granulated Chicken Flavor bouillon: Enhances and balances the flavors. 👉 I used Knorr chicken bouillon for extra depth, but salt can be substituted.
- Corn tortillas: The foundation of enfrijoladas, serving as a vessel for the sauce and filling.
- Queso fresco: Adds creaminess and a mild, tangy flavor. 👉It can be substituted with queso panela, queso blanco, or Monterey cheese.
See the recipe card for quantities.
👩🏻🍳 How to Make Enfrijoladas de Pollo
Note: Full instructions are provided in the recipe card below.
- In a large pan over medium heat, melt 1 tablespoon of butter with a drizzle of oil. Sauté the onion and garlic until fragrant and golden brown, about 5 minutes.
- Add the dried chiles and cook over low heat, stirring constantly for 1 minute. Add ½ cup of water, cover, and cook until the chiles soften, about 10 minutes. Turn off the heat and let it cool slightly.
- Transfer the chile mixture to a blender, add ½ cup of water, and blend until smooth. Add the beans and the remaining ½ cup of water to the blender, then blend until smooth.
- In the same pan, melt 1 tablespoon of butter over medium heat. Pour the bean mixture into the pan, then season with chicken bouillon.
- Cook over medium heat, stirring constantly until slightly thickened, about 15 minutes. Taste and adjust the seasoning with additional chicken bouillon or salt if needed.
- Heat ½ cup of oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to a plate lined with paper towels to drain excess oil.
- Combine shredded chicken, cheese, and onion in a large bowl and toss to combine. Season with salt and pepper if needed.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce, then transfer to a plate. Place ¼ to ⅓ cup of chicken mixture across the center of each tortilla.
- Roll tightly or fold over like a taco. Pour the remaining sauce over the enfrijoladas, then top with queso fresco.
- Serve immediately, garnished with sliced onions, fresh cilantro, and Mexican crema.
💡Hint: If you don’t want to fry the tortillas, lightly brush both sides with cooking oil.
Stack the tortillas, wrap them in a damp dish towel, and place them on a plate. Microwave until warm and pliable, about 1 to 1½ minutes.
🫙 Storage, Make Ahead, & Freezing
- Store: Keep the bean sauce in an airtight container in the fridge for up to 2 days. Store tortillas and toppings separately to maintain freshness.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
📝 Camila's Tips & Variations
- Adjust spice: Add or reduce dried chile peppers to control heat.
- Protein Options: Instead of rotisserie chicken, you can fill the enfrijoladas with leftover roasted or boiled chicken or scrambled eggs.
🛠️ Frequently Asked Questions
What type of beans should I use?
You can use black beans, pinto beans, kidney beans, or any bean you like, depending on your preference. Kidney beans add a unique flavor, but black beans are more traditional.
How do I make the sauce smoother?
Blend the beans with enough water or broth to achieve a smooth, pourable consistency. If it thickens while cooking, add more liquid.
Do I have to fry the tortillas?
No, frying adds flavor and prevents breaking, but you can warm the tortillas in a skillet or microwave.
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📖 Recipe
Enfrijoladas de Pollo
Enfrijoladas de pollo are a variation of a traditional Mexican dish consisting of corn tortillas covered in a bean-based sauce.
Tools
- Large pan
Ingredients
- 2 tablespoons butter , divided
- 1 tablespoon extra virgin olive oil
- 2 chile de arbol , adjusting the amount based on your spice preference
- 1-2 chile Morita , adjusting the amount based on your spice preference
- 1 small onion , chopped
- 2 cloves garlic , smashed
- 2 (15.5-ounce) cans kidney beans, pinto beans, black beans, or red beans, preferably low-sodium, drained and rinsed well
- 1 ½ cups water , plus more if needed
- 2 teaspoons Knorr chicken-flavored bouillon or kosher salt , adjust to taste
- 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
- 12 corn tortillas
- ⅓ cup cooking oil , for frying the tortillas
- 8 ounces queso fresco , plus more for topping
- 1 small onion , finely chopped for the filling (optional)
For Topping (Optional):
- cilantro , Chopped
- onion , thinly sliced
- Mexican crema
- avocado
Instructions
- In a large pan over medium heat, melt 1 tablespoon of butter with a drizzle of oil. Sauté the onion and garlic until fragrant and golden brown, being careful not to burn them, about 5 minutes.
- Add the dried chiles and cook over low heat, stirring constantly for 1 minute. Add ½ cup of water, cover, and cook until the chiles soften, about 10 minutes. Turn off the heat and let cool slightly.
- Transfer the chile mixture to a food processor or blender and add ½ cup of water, blending until smooth.
- Add the beans and the remaining ½ cup of water, then blend until smooth. If needed, add more water—it should have a liquid consistency, as it will thicken as it cooks.
- In the same pan, melt 1 tablespoon of butter over medium heat. Pour the bean mixture into the pan, then season with chicken bouillon.
- Cook over medium heat, stirring constantly until slightly thickened, about 15 minutes. Taste and adjust the seasoning with additional chicken bouillon or salt if needed.
- Heat ½ cup of oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to a plate lined with paper towels to drain excess oil.
- Repeat with the remaining tortillas. Place another layer of paper towels over them and press gently to absorb excess oil.
- If not frying, warm the tortillas in a skillet or microwave for 1 minute until soft and pliable.
- Combine shredded chicken, cheese, and onion in a large bowl and toss to combine. Season with salt and pepper if needed.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce, then transfer to a plate. Place ¼ to ⅓ cup of chicken mixture across the center of each tortilla.
- Roll tightly or fold over like a taco. Pour the remaining sauce over the enfrijoladas, then top with the queso fresco. Serve immediately, garnished with sliced onions, fresh cilantro, and Mexican crema.
Notes
Storage, Make Ahead, & Freezing
- Store: Keep the bean sauce in an airtight container in the fridge for up to 2 days. Store tortillas and toppings separately to maintain freshness.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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