Easy ENTOMATADAS recipe | Chicken entomatadas | Villa Cocina

fresh cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese provides a similar texture with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper offers a milder flavor and is often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas maintain creaminess while being more affordable.

Remove the stem area from 2 lbs of vine ripe tomatoes and roughly dice them.

Set aside 1/4 of a medium white onion and prep 2 guo peppers by removing the seeds and stem.

Prepare 3 peeled garlic cloves.

Place a large pan over medium low heat and heat 2 tablespoons of avocado oil.

Sauté the onions and garlic until the onions soften, then increase the heat to medium.

Add the diced tomatoes and cook until soft, then pour in 2 cups of low sodium chicken broth.

Add 5 sprigs of fresh oregano leaves and allow to reach a boil, then turn off the heat and let sit for 5 to 10 minutes.

For the filling, heat 2 tablespoons of oil over medium low heat and add 1/4 medium white onion (diced) and sauté until softened.

Add 1 minced garlic clove and sauté for another minute, then add 1 diced tomato and let soften.

Add 4 cups of shredded chicken and stir to combine, then add 1/2 cup of low sodium chicken broth and heat for 2 to 3 minutes.

Taste the filling and add a pinch of 1/4 teaspoon kosher salt if needed, then cover the pan to keep it moist.

Pour the tomato sauce mixture into a blender and blend until smooth.

Heat 2 tablespoons of oil in a pan over medium heat and add a few slices of onion to infuse the oil.

Carefully pour in the blended sauce and simmer for 5 minutes, then season with 1 and 3/4 teaspoon kosher salt and 1 tablespoon white distilled vinegar.

Keep the sauce warm on low heat.

Heat 3 tablespoons of oil in a non-stick pan over medium heat and pan fry the corn tortillas until softened, not crispy.

Remove the tortillas and fill them with the chicken mixture and crumble queso fresco on top, folding them like tacos.

Spoon some sauce onto the bottom of the plate, arrange the entomatadas on top, and coat with more sauce.

Top with Mexican style cream or sour cream, shredded iceberg lettuce, pickled red onions, and optional pickled jalapenos and sliced radishes.

Garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary