Enfrijoladas

For the Dough

2 cups MASECA® corn masa flour
1 cup cream cheese
1 cup milk
1¼ cups water
1 tablespoon chipotle chile pepper
½ teaspoon salt

For the Filling

2 chicken breasts, boiled and shredded
2 fried plantains, cubed

For the Garnish

2 cups beans, cooked
1/3 onion, cut in strips, marinated in lime juice
Procedure

Combine MASECA corn masa flour, water, cream cheese, milk, chipotle chile, and salt and mix until dough is smooth. Divide dough into 16 equal portions and form small balls. Flatten each ball gently between two sheets of plastic wrap in a tortilla press.

Cook tortillas on both sides on a griddle or skillet. For crispy tortillas, fry them in pan in medium-hot oil until golden and fluffy.

In a blender, process beans in their broth. Pour mixture into a pan and heat.

For the Filling:

Mix shredded chicken with plantains. Place mixture on a tortilla and fold in half. Spoon blended beans over filled tortillas and top with marinated onion as desired.

Number of Servings: 16

Recipe submitted by SparkPeople user TROPICAL82.