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Hi everyone! Today's recipe is another Mexican dish: Entomatadas! I hope you enjoy this one, it is super easy to make!
2 large chicken breast
5 tomatoes cut in chunks or 2 cans of chopped tomatoes
1/4 small red onion
2 garlic cloves
1 chipotle in adobo sauce
1 1/2 tablespoons of chicken flavor bouillon seasoning
corn tortillas, about 3 per person
1/2 tablespoon vegetable oil
1 cup shredded cheese
3 tablespoons chopped onion
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.
In a blender, add the tomatoes, the remaining garlic clove, red onion, 1/2 cup of water and season this with the chicken bouillon seasoning, also add in 1 chipotle pepper plus 1 tablespoon of the adobo sauce. 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.
Heat up the tortillas. You can warm them in the microwave for 30-40 seconds.(I like to heat up my tortillas on 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.)
Once the tortillas are heated through. Grab a tortilla, dip it in the tomato sauce for about 30 seconds, remove form the sauce and add some shredded chicken right in the middle of the tortilla, fold the tortilla in half like a taco, and keep on repeating these steps until you are done.
Once all your Entomatadas are done, we will 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!