Easy Enfrijoladas
Pulled salsa verde chicken and jack cheese rolled in tortillas topped with a black bean and salsa macha sauce.
Servings: 5 Servings
Calories: 515kcal
Ingredients
- 1 can (15 oz) Black Beans
- 2 Tablespoons Salsa Macha
- 1 pound Pulled Chicken I used Trader Joe's Salsa Verde Chicken
- 10 Tortillas I used Trader Joe's 6" Corn and Wheat Tortillas
- 6 oz Pepper Jack Cheese freshly grated
For the Salsa (optional)
- 2 Jalapeño Peppers seeded and diced
- 2 Shallots diced (or 1 red onion)
- 2-3 handfuls Cilantro chopped
- 1 Tablespoon Salsa Macha
- Juice of 1 Lime
Instructions
- Preheat your oven to 400ºF and line a half sheet pan with parchment paper.
- Blend the black beans and salsa macha together until smooth and set aside. (The sauce should be easy to spoon over the tortillas as opposed to a thicker paste. Thin with 1-2 tablespoons of water, if needed.)
- Mix the salsa verde chicken together with 2 oz of cheese and set aside.
- Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds (or briefly heat in a pan over medium heat) until pliable.
- Add about 3 tablespoons (50g) of the chicken mixture to each tortilla and roll them to seal. Place sealed-side-down in 5 sets of 2 on the sheet pan.
- Spoon the black bean sauce over the rolled tortillas, spreading it around to cover all sides. Top with the remaining cheese and bake for 15-20 minutes until the cheese is melted and turning golden brown around the edges.
- Garnish with the salsa, queso fresco, and lime wedges. (I've also served with a thinned nonfat Greek yogurt drizzle, TJ's guacasalsa or salsa verde, and pickled veggies.)
Notes
Nutrition facts do not include additional salsa.
See post above for ingredient swap ideas.
Nutrition
Serving: 2enfrijoladas | Calories: 515kcal | Carbohydrates: 44g | Protein: 42g | Fat: 19g | Fiber: 8g