Chicken and Goat Cheese Enfrijoladas

In the past I’ve written about the benefits of beans. They are a great source of protein and fiber, but the most important thing is that they’re delicious. I try to incorporate them in my diet as much as possible because down here in Mexico I’ve reduce my meat consumption by at least half. With so many great and fresh ingredients meat is just not as important. I still eat it (I’m not becoming a vegetarian, don’t worry) but it’s not the main ingredient in most of my dishes anymore, remember this delicious salpicon? These enfrijoladas (kinda like enchiladas but with a bean sauce) are another good example. Even though they’re stuffed with chicken, it is not the main ingredient. That would be the rich and filling bean salsa. The tortillas, goat cheese and avocado on top complement perfectly this meal. You’ll ask for seconds not because you’ll still be hungry, but because it’s delicious.

Chicken and Goat Cheese Enfrijoladas
Recipe type: Main Dish
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ cups cooked pinto beans
  • 2 small roma tomatoes
  • ¼ white onion
  • 1 garlic clove
  • 1 chipotle adobado pepper
  • ½ cup chicken broth if necessary
  • salt and pepper to taste
  • ¼ lb goat cheese
  • 1 avocado, slice
  • sour cream
  • 12 tortillas
  • 2-4 TBSP canola oil
  • ½ chicken breast, cooked and shredded
  • ¼ white onion, chopped
  • ½ garlic clove, minced
  1. Blend together beans, tomatoes, onion, garlic, pepper and add a little bit of chicken broth if necessary.
  2. Pour salsa into a sauce pan and bring to a boil over medium high heat.
  3. Reduce heat to low and adjust seasoning.
  4. Simmer for 15 minutes. Add more chicken broth if you don't want a thick sauce. Set apart.
  5. In an skillet with about 1 TBSP of oil sautee the chopped onion until translucent.
  6. Add the garlic and shredded chicken. Cook until it starts to brown.
  7. Pour about 3 TBSP of the bean sauce and mix very well. Add salt and pepper if necessary.
  8. In a different skillet warm the rest of the oil. When hot, fry the tortillas one by one and set apart.
  9. Place some of the chicken and goat cheese in each tortilla and set on plates.
  10. Pour some of the sauce on top of the tortillas.
  11. Garnish with sour cream and a couple of avocado slices.
  12. Enjoy!

¡Buen provecho!


  • I've never made a bean sauce for enchiladas, but I want to now! This sounds so delicious, and I love the goat cheese and avocados on top.

    • These are not “enchiladas”. They are “enfrijoladas”. The difference is just as the names say, one that is made with a chile based sauce. The other with a bean (frijol) based sauce. There is another similar dish called “enjitomatadas” made with a tomato (jitomate) sauce.

  • Woops–just realized the goat cheese is inside and it's sour cream on top. Can't wait to try this!

  • I'm a big fan of beans! Nice flavors. I'm drooling.



  • that salsa sounds so good that I probably wouldn't even miss the chicken!

  • What a beautiful dish — and a tasty recipe!

  • I know by now never to look at your blog before I have even had breakfast. It always makes me hungry! Love this recipe!

  • Wonderful presentation, I am sure it tastes delicious :).

    Have a great week

  • Those look amazing! I make my own refried beans but I've never seen enfrijoladas before! I need to try these, they look like they taste fantastic!

  • I've only had a handful of enchiladas stuffed with beans and I totally agree that beans make all the difference. Nice touch with the goats cheese too

  • At first glance I saw top of plate and was going to tell you "what a beautiful plate" LOL when I realized it's the bean puree. You should market that design…lovely presentation. Feliz fin de semana!:*

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