Chicken Entomatadas

Ingredients

FILLING:

Use the recipe below to prepare the filling

Loyda’s Chicken taco filling

◦    1 Tbsp oil (or so)

◦    2 cans chicken

◦    1 small onion, finely diced OR 1 Tbsp onion powder

◦    2 - 3 garlic cloves, minced OR 2 tsp garlic powder

◦    2 tsp ground cumin

◦    1/4 tsp black pepper

◦    2 Eight-ounce cans tomato sauce (or one 16oz)

**All measurements are approximate. 😁**

TORTILLAS

◦    10 to 20 corn tortillas

◦    2 cans of tomato sauce or so.

Directions

Hi baby!🥰

ENTOMATADAS de Pollo

DIRECTIONS:

In medium-sized frying pan, heat oil over medium heat.

Skip this step if using powder: Add diced onions. Sauté for about 3 minutes.

Skip this step of using powder: Add minced garlic. Sauté for a minute.

Add DRAINED chicken and stir constantly for about 5 minutes breaking apart the pieces as you go

Add broth, powdered spices, and tomato sauce. Stir well.

Reduce heat to low. Cover and simmer for about 5 - 10 minutes stirring occasionally to combine flavors, but don’t let it get too dry.

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Cut spices & tomato sauce in half if only using 1 can of chicken.

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For shredded chicken, you can use rotisserie chicken leftovers or boil 2 chicken breast with onion, garlic, and bay leaf until cooked through, then shred it and use it in the recipe.

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TORTILLAS

Directions:

•    In a frying pan, heat over medium heat some oil and lightly fry one by one the tortillas on both sides. Do not allow them to crisp, we just need them fried enough to warm up and not break when you roll them up.

** If you are in a hurry, you can skip the frying step and microwave 3 or 4 tortillas at a time to heat them up so they don’t break when you fill and roll them. Fried tastes a little better though. 😁**

•    Place fried tortillas on a plate with paper towels to absorb excess oil.

•    Place a tortilla on a plate and spoon some shredded chicken and shredded cheese (usually use Colby Jack) in the middle.

•    Roll the tortilla into a taco and place it in a baking pan. Repeat with all tortillas and chicken.

•    Drizzle with plenty of tomato sauce and then top with cheese. (You can make your own sauce but I usually use canned tomato sauce for speed.)

•    Place pan in hot oven (400 degrees) for about 15 minutes or until the cheese is melted and entomatadas are heated through.

( OR, you can fill them, fold them, and serve them on a plate, drizzle warmed tomato sauce over them and add crumbled fresh Mexican cheese )

•    Serve immediately. Enjoy! 😋

Love you, baby! 🥰

——- Tomato Sauce from scratch —-

Place about 5 medium tomatoes in a saucepan, cover with water, and cook over medium heat for 15 minutes or until their skin start to falling off.

Place tomatoes, 1/2 small onion, 2 cloves of garlic, and 2 cups of chicken broth into a blender and blend for 3-4 minutes at high or until you will have a smooth sauce.

Add the sauce to a saucepan and season with 1 tsp oregano, and salt and pepper to taste (Taste it before adding salt so it doesn’t end up too salty. Broth is usually salted already).

Bring to simmer over medium heat and cook for as long as it takes to achieve a thick sauce (about 10 minutes).

You can also make this into a casserole instead of rolled tacos by layering the sauce, tortillas, chicken and cheese in a baking pan 😊❤️