Chicken Entomatadas with Cheese and Cream

Jessica Alcántara

Chicken entomatadas are a delight, very easy to prepare. Besides being an economical recipe, its exquisite tomato sauce and the chicken filling, come with an extra layer of fresh cheese and cream. Undoubtedly, along with a Del Valle 100% grape juice, they will be the best option for a delicious breakfast.

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Ingredients

4

Servings

5 tomatoes
1 cup chicken broth
3 cloves garlic
1/4 onions
2 black peppercorns
2 leaves bay
1 teaspoon salt
3 tablespoons vegetable oil
1 chicken breast, boiled and shredded
1 cup vegetable oil, for frying
12 corn tortillas
1/2 cups sour cream, for accompaniment
1 cup ranchero cheese, for accompaniment
1 avocado, for accompaniment

Preparation

25 mins

15 mins

Low

For the sauce, blend the tomato with the chicken broth, garlic, onion, and allspice.
In a saucepan over medium heat, heat the oil and pour in the sauce, season with bay leaves and salt, and let it cook until you have a thick sauce.
In a skillet over medium heat, heat the oil and lightly fry the tortillas. Drain on paper towels.
Assemble the enchiladas by placing some chicken on the tortillas, fold in half.
Drizzle with the sauce, serve with cream, cheese, and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

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