2 tablespoons canola oil
1 garlic clove, chopped
1/2 onion, chopped
2 cups refried beans
1 Serrano pepper
1 cup chicken stock
A pinch of salt and pepper
12 corn tortillas
1/2 a chicken breast, fully cooked and shredded
200g (7oz) chorizo, chopped and fried
LALA® cream, to taste
LALA® panela cheese, shredded, to taste
1/2 purple onion, sliced

Heat the oil in a shallow pan, brown the garlic and onion; add the beans and the Serrano pepper and mix well. Transfer to blender, add the chicken stock and mix well. Return mixture to pan. Let simmer and then add salt and pepper to taste.
Warm the tortillas in your microwave to make them easier to fold. Fill the tortillas with a little bit of the shredded chicken, fold in half and dip them one by one in the bean sauce until fully covered.
Serve three enfrijoladas per plate and garnish with chorizo, LALA® cream, LALA® panela cheese and onion.

Yields: 4 servings
Preparation time: 15 minutes