Baked chicken enfrijoladas with cumin, roasted squash, and mild ancho chile sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the squash on a baking sheet and toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon cumin, and a pinch of black pepper. Roast for 22 to 25 minutes, stirring once, until tender and lightly browned.

2. 2

   While the squash roasts, place the ancho chile in a bowl with very hot water for 10 minutes to soften. Drain afterward.

3. 3

   For the sauce, blend the cooked black beans, softened ancho chile, tomato, half of the white onion, 2 garlic cloves, 1 1/2 cups chicken broth, dried oregano, smoked paprika, and 1/2 teaspoon salt until smooth.

4. 4

   Heat 1 teaspoon olive oil in a saucepan over medium heat. Pour in the bean sauce and cook for 8 to 10 minutes, stirring often. If it becomes too thick, add the remaining chicken broth little by little until it reaches a creamy consistency that can coat the tortillas. Taste and adjust with salt and black pepper.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the remaining white onion and cook for 2 minutes. Add 1 chopped garlic clove, the chicken, the remaining cumin, 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, until the chicken is fully cooked.

6. 6

   Add the roasted squash to the skillet with the chicken and gently mix to make the filling. Cook 1 more minute to blend the flavors, then remove from the heat.

7. 7

   Warm the corn tortillas on a griddle or dry skillet for 20 to 30 seconds per side so they fold without breaking.

8. 8

   Spread a thin layer of sauce on the bottom of a baking dish. Fill each tortilla with some of the chicken and squash mixture, fold in half, and arrange in the dish. Cover with the remaining bean sauce.

9. 9

   Bake at 190 °C / 375 °F for 10 minutes, until everything is hot and bubbling around the edges.

10. 10

    Serve the enfrijoladas with crumbled queso fresco, Mexican crema, chopped red onion, fresh cilantro, and lime wedges for squeezing over the top.