How to Make Entomatadas, Mexican Recipe

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.

Prepare the ingredients: 2 large chicken breasts, 5 tomatoes or 2 cans of chopped tomatoes, 1 small red onion, 2 garlic cloves, 1 chipotle pepper in Adobo sauce, 1.5 tablespoons chicken flavor bouillon, corn tortillas (about 3 per person), 0.5 tablespoons vegetable oil, chopped onions, and shredded cheese for garnish.

Cook the chicken in boiling salted water with 1 garlic clove for about 15 minutes or until completely cooked.

Remove the chicken from the water, let it cool, and shred it; set aside until ready to use.

In a blender, combine the tomatoes, 1 garlic clove, the red onion, and half a cup of water. Season with 1.5 tablespoons of chicken bouillon and add the chipotle pepper with half a tablespoon of Adobo sauce.

Blend on high for about 2 minutes until well combined into a sauce.

In a saucepan, heat 0.5 tablespoons of vegetable oil and cook the tomato sauce on medium-high for about 10 minutes or until it comes to a boil. Taste and adjust seasoning if needed.

Heat the tortillas in a little bit of oil or microwave for about 40 seconds until warmed through.

Dip each tortilla in the tomato sauce, fill with shredded chicken, and fold in half like a taco. Repeat until all tortillas are filled.

Spoon some of the tomato sauce on top of the filled tortillas. If making for more people, place all tacos in a baking pan, spoon tomato sauce on top, and sprinkle with shredded cheese.

Bake at 400°F for about 5 minutes or until the cheese has melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary