Chicken and Cheese Entomatadas
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.
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
NESTLÉ Media Crema for accompaniment
- Mix hot water and bouillon in large bowl until dissolved. Stir in sofrito; set aside.
- 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.
- 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.
- Serve topped with media crema.
Makes 4 servings.
*Or substitute with leftover turkey.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.