Heat up a skillet over medium heat. Add 1 tbs of oil. Once hot add the onion and stir. Cook for about 5 min.

Then add the garlic and let cook for another minute or two. Next add the chilies and quickly cook them on each side for about 10-15 seconds.

Add 1 cup of water to the skillet. Bring to a boil. Then shut off the heat and cover the skillet. Let soak for about 25 min.

Transfer the onion, garlic, chilies and water to a blender along with the beans, chicken bouillon, oregano and 1 more cup of water. Blend until smooth.

Heat up a pot over medium heat and add 1 tbs of oil. Once hot add the bean sauce and let cook for a couple of minutes. Then cover and reduce heat to medium low and let cook for another 5-7 min.

Heat up a skillet over medium high heat. Add enough oil for frying. Once hot, quickly fry the tortillas on each side for a few seconds then transfer to a paper towel lined plate.

To assemble the enfrijoladas dip the tortillas one at a time into the sauce. Lay the tortilla on a plate and add some queso fresco to the center. Fold the tortilla over and repeat with the remaining tortillas.

Garnish with diced onion, cilantro and more queso fresco. Enjoy!