Chicken Enfrijoladas – a delicious recipe with cream cheese, broth, black beans, chicken broth, onion, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine the cream cheese, beans, chicken broth, onion, and salt in a blender.
2
Pour a small amount of oil into a very hot skillet and place the tortillas, three at a time, into the oil. Leave them in the oil for about 10 seconds and then flip them, leaving them for another 10 seconds before removing from the heat and placing them onto a paper towel. They should be soft and seasoned on each side but not hard.
3
Place some chicken or cheese onto each tortilla, forming them into tacos and placing them into a deep dish, such as a casserole dish.
4
Pour the bean salsa onto the tacos.
5
Serve with lettuce, sour cream (mixed with a small amount of milk for runny consistency) and cheese to taste.
1006
kcal
Calories
34
g
Fat
140
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 190 grams cream cheese, 1 inch broth, 2 cups black beans, 1/2 cup chicken broth, and more.
Yes, Chicken Enfrijoladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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