2 to 3 cups shredded chicken ( I use rotisserie chicken) or the filling of your choice
Queso fresco for topping
Shredded lettuce for topping
Mexican crema for topping
Avocado for topping
To make the tomato sauce:
Roast the tomatoes and jalapeño in a skillet or pan over medium high heat. Make sure all sides are roasted evenly.
In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes.
Once the tomatoes and onions have cooled off, add them to a blender along with 1/2 cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
To make the entomatadas
Heat half the oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long (See video on blog post on how to do this quick frying)
As you fry each tortilla, place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada.
Top with remaining sauce and sprinkle queso fresco and other toppings of your choice.
Serve immediately as they are best when eaten warm before the tortilla gets too soggy.
When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.
Serving Size:3 entomatadas
Saturated Fat:2 g
Keywords: Queso, enchiladas, receta, entomatadas de pollo, gluten-free mexican, veegetarian