Chicken Enfrijoladas

• 190 grams cream cheese
• 1 inch broth
• 2 cups black beans
• 1/2 cup chicken broth
• 1/2 yellow onion diced
• salt
• 24 corn tortillas
• vegetable oil
• 2 cups chicken cooked and shredded, or shredded cheese, may use mozzarella cheese, mild cheddar cheese, or Monterey jack cheese

1. Combine the cream cheese, beans, chicken broth, onion, and salt in a blender.
2. Pour a small amount of oil into a very hot skillet and place the tortillas, three at a time, into the oil. Leave them in the oil for about 10 seconds and then flip them, leaving them for another 10 seconds before removing from the heat and placing them onto a paper towel. They should be soft and seasoned on each side but not hard.
3. Place some chicken or cheese onto each tortilla, forming them into tacos and placing them into a deep dish, such as a casserole dish.
4. Pour the bean salsa onto the tacos.
5. Serve with lettuce, sour cream (mixed with a small amount of milk for runny consistency) and cheese to taste.

cream cheese, broth, black beans, chicken broth, onion, salt, corn tortillas, vegetable oil, chicken

Taken from www.yummly.com/recipe/Chicken-Enfrijoladas-496422 (may not work)