Place beans and chicken broth in a blender (start with ¼ cup of broth first). Blend until a smooth sauce forms. If sauce is too thick add more broth. You want it to be a little runny. Taste and add salt if needed.
Pour bean mixture into a skillet and heat over medium heat until simmering.
Break up queso fresco into small pieces or shred Oaxaca or Monterrey Jack cheese and set aside.
Place tortillas on a plate and microwave for 1 minute or until warm and soft.
Add oil to a small bowl, dip you fingers in it and spread oil over each tortilla.
Once bean mixture is simmering, dip each side of the tortilla using tongs or your hands. Quickly place the dipped tortilla on a plate, add cheese, then fold or roll the tortilla.Continue until all the tortillas are dipped and filled.
Serve immediately with extra cheese on top and toppings like sliced avocado, onions, cilantro, jalapenos, crema, or salsa.
Enfrijoladas are best enjoyed right after making them, however you can store leftovers in the refrigerator up to 3 days, then reheat in the oven or microwave until warmed through. Keep in mind that the tortillas will expand and get soggy from the bean puree, however they will still taste good.Recipe for Peruvian BeansEnchiladas Rojos