Chicken and Cheese Entomatadas (Tomato Enchiladas)

Mexican

Chicken and Cheese Entomatadas (Tomato Enchiladas)

Chicken and Cheese Entomatadas are a chili-less version of enchiladas that use the sweetness of tomatoes to create a fun and flavorful dish. 

Ingredients

For the Filling

8 oz (2 c) queso fresco, crumbled, or shreded Monterey/Colby jack

1 c cooked chicken breast, shredded*

¼ onion, diced (you will use the rest for the sauce)

For the Sauce

2 lbs tomatoes

2 jalapenos, stemmed (optional)

2 garlic cloves, peeled

½ tsp oil or lard

½ onion, diced

1 tsp cumin

1 tsp salt

Putting It All Together

12 corn tortillas

Sliced avocado, chopped fresh cilantro, and/or crumbled queso fresco (for garnish)

Instructions

For the Filling

In a medium bowl, mix crumbled cheese, cooked chicken, and ¼ c diced onion with a fork until well combined. Set aside.

For the Sauce

Bring a medium pot of water to a boil over high heat. While the water is coming to a boil, score an X into the bottom of each of the tomatoes. Place the tomatoes into the boiling water and boil for 2 mi, until the skins start to peel away from the tomato flesh. Remove the tomatoes from the boiling water with a slotted spoon and place on a plate to cool slightly. When the tomatoes are cool to touch, gently peel them.

Place the peeled tomatoes into your blender along with the jalapeños and garlic cloves. Smash the tomatoes with a spoon to start releasing their juices. Cover the blender and blend until the mixture is smooth and no chunks remain. Set aside.

In a large skillet with high sides, heat the oil over medium-high heat. Add the diced ½ onion and sauté for 2-3 minutes, until soft.

Reduce the heat to medium and pour in the tomato sauce from the blender. Add the cumin and salt. Mix well. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer, uncovered for 7-10 minutes. (The sauce should still be quite thin.) Remove the pan from the heat.

Putting It All Together

Preheat your oven to a warm 200F.

Heat a small skillet over low heat. Place one tortilla in the warm skillet and heat 30 seconds on each side to warm the tortilla slightly.

Transfer the tortilla to the skillet with the sauce. Dip the tortilla into the sauce, coating both sides.

Remove the tortilla from the sauce (letting any excess drip off). Place the tomatoed tortilla onto a plate and fill with ¼ c of the cheese filling mixture.

Fold the tortilla in half over the filling and place on an oven-safe serving platter. Place the platter into the over to keep the entomatadas warm while you continue until all the tortillas and filling have been used.

Serve the entomatadas with any extra sauce and garnish with sliced avocado, cilantro, and cheese, as desired.