Chicken Enfrijoladas

Name: Chicken Enfrijoladas
Prep time: 25 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: ½ tsp whole black peppercorns; 4 oz yellow onions; 2 garlic cloves; 3 sprigs fresh cilantro; 28 oz chicken breasts, skinless, boneless; 2 Parmesan stock cubes; 40 oz water; 2 cans black beans; 8 oz tomatoes; 2 tsp vegetable stock paste; 4 oz red onions; 1 garlic clove; ¼ tsp oregano; 1 - 2 chipotle chilies, in adobo sauce, canned; ½ tsp salt; ½ oz extra virgin olive oil; 12 corn tortillas; 4 oz cotija cheese; Mexican crema; 1 lime

4.4 ( 25 ratings )

Difficulty easy

Preparation time 25 min

Total time 50 min

Serving size 4 portions

Ingredients

½ tsp whole black peppercorns
4 oz yellow onions cut into pieces
2 garlic cloves
3 sprigs fresh cilantro plus extra to garnish
28 oz chicken breasts, skinless, boneless organic (approx. 4 breasts)
2 Parmesan stock cubes frozen (see Tip)
40 oz water plus extra if needed to cover

2 cans black beans undrained (30 oz, including liquid)
8 oz tomatoes halved
2 tsp vegetable stock paste
or 2 tsp homemade salt substitute and flavor enhancer (see Tip)
4 oz red onions cut into pieces, plus extra, sliced, to garnish
1 garlic clove
¼ tsp oregano
1 - 2 chipotle chilies, in adobo sauce, canned to taste
½ tsp salt
½ oz extra virgin olive oil
12 corn tortillas (see Tip)