Entomatadas are a Mexican dish like and Enchilada but made with a delicious tomato sauce.
Ingredients
For the Sauce:
- 5 tomatoes - cut into chunks, or 2 cans 9-ounce containers crushed tomatoes
- ½ cup water
- ¼ small red onion
- 1 clove garlic
- 1 tablespoon pureéd adobo sauce
- 1 ½ tablespoons chicken flavor bouillon seasoning
- 1 teaspoon ground cumin
- ½ tablespoon vegetable oil
Filling Options:
- 2 large chicken breast - cooked and shredded
- 1 clove garlic
- 14.5-ounce wheel Queso Fresco - La Vaquita brand recommended
- 1/2 of a medium onion finally diced
Serve With:
- 12 corn tortillas - 3 per person
- vegetable oil - as needed for frying
Garnish:
- Fresh cream or sour cream
- Cotija cheese or more queso fresco
- Fresh avocado slices
- Shredded lettuce
- More tomato sauce
- Fresh onion finally diced
Instructions
For the Chicken:
- Cook the chicken in boiling salted water, to this water add 1 garlic clove.
- Cook the chicken for about 15 minutes or until completely cooked.
- Remove from the water, let it cool and shred it.
- Set it aside until ready to use.
For the Tomato Sauce:
- In a blender, add the tomatoes, water, red onion, garlic clove, adobo sauce, chicken bouillon seasoning, ground cumin.
- Blend on high for 2 minutes or until all the ingredients are well combine into a sauce.
- In a sauce pan, heat up 1/2 tablespoon of vegetable oil and cook the tomato sauce on medium high for about 10 minutes or until it comes to a boil. Remove from the stove and set aside.
For the Corn Tortillas:
- Heat up the tortillas. You can warm them in the microwave for 30-40 seconds. (I like to heat up my tortillas in a little bit of vegetable oil, this allows the tortillas to hold better after dipping them in the tomato sauce. Cook the tortilla in a little bit hot oil, for about 30 seconds on each side.)
Assemble and Fill:
- Once the tortillas are heated through, grab a tortilla, dip it in the tomato sauce for about 30 seconds, remove from the sauce and add some cheese and shredded chicken (if using) right in the middle of the tortilla, sprinkle with some diced onion, and fold the tortilla in half like a taco.
- Repeat these steps with the remaining ingredients.
Bake and Serve:
- Once all your Entomatadas are done, spoon whatever is left of the tomato sauce on top of them, then add some shredded cheese on top, and bake at 400°F for 5 minutes or until the cheese has melted. (Or place them in the microwave for about 30-40 seconds until the cheese melts.)
- Garnish with chopped onions and Enjoy!