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Deborah

Deborah Dana

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Recipe of Entomatadas of Chicken with Cream and Cheese
Deborah

Deborah Dana

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Recipe of Entomatadas of Chicken with Cream and Cheese
Recipe

Entomatadas of Chicken with Cream and Cheese

1 h
Easy
4.33
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Chicken enchiladas in a tomato sauce served with cream and cheese.
Learn more about Deborah Dana

Ingredients

6 servings
  • 1 kilo of chicken breast
  • 10 pieces of tomato
  • 18 pieces of Corn tortillas
  • 1 piece of serrano pepper
  • 1 bunch of parsley
  • 1/2 piece of onion
  • 1 tablespoon of bouillon powder
  • 1 Cup of cream
  • 1 Cup of Cotija cheese
  • 2 spoonfuls of vegetable oil

    Preparation

    Boil the chicken breasts with a slice of white onion until the chicken is well cooked. Remove from the water, let it cool and crumble.
    Chop the remaining onion and tomato.
    In a large pan heat the oil. Add the onion and brown, add the tomato and chili and cook for 10 minutes. Remove from heat and liquefy.
    Return the sauce to the pan and add the chopped parsley.
    Make tacos with tortillas and chicken and close with chopsticks. Cook 5 minutes in the tomato sauce.
    Serve with cream and cheese.

    PRESENTATION

    You can place 3 tacos with sauce, cream and cheese as in the photo. Garnish with the parsley and avocado.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    435
    kcal
    22%
    Carbohydrates
    4.0
    g
    1.3%
    Proteins
    59.6
    g
    119%
    Lipids
    19.6
    g
    30%
    Fiber
    0.0
    g
    0.0%
    Sugar
    2.0
    g
    2.2%
    Cholesterol
    171
    mg
    57%
    Esha
    Rate this tip
    Ratings (3)
    Mar Salgado
    21/10/2017 18:00:30
    Muy buena receta
    Lucy Gon
    10/10/2014 13:24:13
    muy buen desayuno para comenzar el dia muy buen desayuno
    Deborah Dana
    23/01/2013 10:41:51
    Un delicioso desayuno Probé estas entomatadas en un viaje y me encantaron, son un delicioso desayuno.

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