Entomatadas are a classic Mexican favorite featuring shredded chicken and fresh cheese wrapped in a seasoned corn tortilla then cooked in a delicious creamy and savory tomato sauce.

Chicken and Cheese Entomatadas

1 cup hot water

1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon

2 (3.98-ounce) packets MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)

2 tablespoons vegetable oil

8 medium corn tortillas

2 cups shredded, cooked chicken breast meat*

1 1/4 cups crumbled Mexican fresh cheese (queso fresco) - divided use

1/2 cup NESTLÉ Media Crema

1. Mix hot water and bouillon in large bowl until dissolved. Stir in sofrito; set aside.
2. Heat oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in sofrito mixture; fill evenly with shredded chicken and 1 cup cheese. Roll filled tortillas and arrange in same skillet.
3. Pour remaining sofrito mixture over filled tortillas in skillet. Sprinkle with remaining 1/4 cup cheese; cook over medium-low heat for 2 to 3 minutes or until sauce is slightly thickened and entomatadas are heated through.
4. Serve topped with media crema.

Makes 4 servings.

*Or substitute with leftover turkey.

Nutritional information not available.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.