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Deborah

Deborah Dana

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Recipe of Entomatadas of Chicken with Cream and Cheese
Recipe

Entomatadas of Chicken with Cream and Cheese

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

Ingredients

6 portions
  • 1 kilo chicken breast
  • 10 tomatoes
  • 18 corn tortillas
  • 1 serrano pepper
  • 1 bunch parsley
  • 1/2 onions
  • 1 tablespoon bouillon powder
  • 1 cup cream
  • 1 cup Cotija cheese
  • 2 tablespoons vegetal 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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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