Today is my son Ricky’s birthday. We had to celebrate it before he returned to Europe to join Cycling Team Roth-Skoda. To remind him we celebrated all the mexican flavors, I’m posting this now, even though this happened 3 weeks ago. We all knew he will miss some good home-style beans. He asked me to prepare some “Enfrijoladas”.You can check how to prepare pinto beans on a previous post .
This mexican dish is similar to the enchiladas, but with a bean base salsa. Full of flavor, filling comfort food. This time I filled them with slow cooked chicken and cheese, but if you want to go vegetarian, you can omit the chicken and fill them just with cheese. Cotija cheese, mexican salty crumbly cheese, delicious. This cheese won’t melt, so you don’t have to fight the strings as you eat it (sometimes I do love filling my mouth with strings of cheese though).
You’ll enjoy them as much as Ricky did! And HAPPY BIRTHDAY RICKY!
2 Chicken thighs
1 Cup cooked pinto beans
4 Corn tortillas
1 Serrano chile
1/2 Teaspoon Cumin
1 Cup grated cotija cheese
- Season the chicken thighs with salt and pepper
- Cook the chicken thighs in the slow cooker on high for 1 and a half hours
- Shred the chicken and set it aside
- Blend the beans, tomato and 1/2 cup of water
- Pour the blender contents into a high sided pan
- Grate the serrano chile
- Warm the corn tortillas
- Soak the warmed tortillas fill them with the shredded chicken and cheese
- Roll the filled tortillas and lay them in an oven safe dish
- Pour over the remaining bean salsa and cover with the remaining cheese
- Bake at 350ºF for 15 minutes