When you smother enchiladas in rich bean sauce you get…enfrijoladas. A zesty spin on a popular Mexican dish, these enfrijoladas are filled with chicken, bacon and all the right spices.
Cook bacon in medium-size saucepan over medium heat until crispy, about 10 minutes. Remove bacon with a slotted spoon and crumble it into a blender, leaving behind as much of the rendered fat as possible.
Add the beans, Modelo Negra, chipotle, garlic, and 1 teaspoon of the salt to the blender. Add 1 cup water and blend until completely smooth. Return the saucepan with the bacon drippings to medium-high heat. Add the bean puree and stir while heating it to the boil. Reduce heat to a simmer. Cook on low, stirring constantly to prevent sticking, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt (up to another teaspoon) if necessary. Remove from heat; keep warm.
Mix 1 cup of bean sauce and the chicken in a medium-size bowl. Mix well. Microwave on high (100 percent power) until warm, about 1 minute. Season to taste with salt.
Prepare the garnishes and set them near the work surface. Have a large serving platter ready.
Wrap tortillas in a damp paper towel and place in an unsealed zippered food bag. Microwave on high (100 percent power) for 1 minute.
Working quickly, divide the warm chicken mixture among the warm tortillas, folding each tortilla in half and placing it on the serving platter. Spoon warm bean sauce over the filled tortillas to completely cover them. Sprinkle with cheese, cilantro, and onion. Serve immediately.