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How to make Enfrijoladas (Black bean sauce enchiladas)

Serves 8 people 

INGREDIENTS

- 1 LB OR 1 CHICKEN BREAST, BOILED AND BROTH RESERVED

- ¾ CUP RESERVED CHICKEN OR BEAN BROTH

- 2 CUPS COOKED BEANS OR LEFTOVER MASHED

- 8 CORN TORTILLAS

- 1 SMALL ONION, SLICED

- 3 GARLIC CLOVES, MINCED

- VEGETABLE OIL

- 2 TBSP CHIPOTLE SAUCE OR 1 WHOLE CHIPOTLE PEPPER, OPTIONAL

- SALT, TO TASTE

- GROUND BLACK PEPPER, TO TASTE

- MEXICAN FRESH CHEESE OR COTIJA CHEESE

- MEXICAN CREAM OR SOUR CREAM 

- AVOCADO SLICES

Heat the tortillas on a griddle just to soften. Dip each tortilla into bean sauce, place on a plate and add a bit of the cooked chicken onto one half. Or for vegetarian version fill only with cheese and onion. Fold each filled tortilla in half, into a half moon shape, and repeat for each enfrijolada you'd like to prepare. Top with cheese, onion, or any of the other suggested toppings.

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