HOW TO MAKE THE BEST CHICKEN ENTOMATADAS

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while still providing flavor.

In a small pan, add 2 pieces of chicken breast, salt, one quarter of the onion, 2 garlic cloves, and 1 bay leaf; cover with water and cook on medium-high heat for 25 minutes.

In a large pot, add 10 tomatoes, half of the onion, and jalapenos; cover with water and cook on medium-high heat until tomatoes are soft, about 15 minutes.

Strain the tomatoes and set aside.

After 25 minutes, remove the chicken from the water and let it cool; reserve the broth.

In a blender, combine the strained tomatoes, remaining onion, jalapenos, 2 tablespoons of chicken bouillon, 3 garlic cloves, 2 bay leaves, and half a cup of chicken broth; blend until smooth.

In a small frying pan, heat oil and add the blended sauce; simmer for 5-10 minutes, adjusting salt to taste.

In a medium frying pan, heat oil on medium-high heat to fry the tortillas; lightly fry each tortilla for 10 seconds or until blistered, then remove and set aside.

In the same pan, sauté the remaining diced onion for a couple of minutes, then add the shredded chicken and cook for about 2 minutes.

Add half a cup of the sauce to the chicken mixture and mix well; turn off the heat.

Dip each tortilla in the sauce, fill with chicken and queso fresco, and roll them up or serve as quesadillas.

Serve the entomatadas on a plate with additional sauce, crema fresca, cilantro, diced onions, and slices of tomato.

Cooking Techniques

Equipment Needed

Spice Level: