Chicken Enfrijolada
Inspired by her travels through Oaxaca, Chef Maribel shares one of her favorite dishes: enfrijoladas—the bean-loving cousin of enchiladas. Here, a fried corn tortilla is soaked in a velvety black bean sauce and filled with shredded tomato-braised chicken and melty Oaxacan cheese. It’s served alongside a refreshing cherry tomato and cucumber salad, plus steamed rice flecked with sweet carrots.
Nutritional facts
Protein
30g
Carbs
69g
Calories
620kcal
Fat
29g
Ingredients
Champagne Vinegar, Mexican Crema, Italian Parsley, Orange Juice, Lemon Juice, Oaxacan Cheese, Thyme, Apple Cider Vinegar, Grapeseed Oil, Cucumber, Queso Fresco, Kosher Salt, Jasmine Rice, Onion, Sugar, Oregano, Whole Canned Tomatoes, Honey, Garlic, Corn Tortilla, Cilantro, Cumin, Black Pepper, Plum Tomato, Red Onion, Carrots, Canned Black Beans, Butter, Chicken Thigh
Contains milk.
Reviews
4.5
Based on 232 reviews
Laurie · 10/24/26
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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