Name: Entomatadas de Pollo (Chicken Entomatadas)
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4
Cuisine: Mexican
Ingredients: Cilantro; Cacique Queso Fresco Part Skim Milk Cheese; Whole Rotisserie Chicken; La Tortilla Factory Tortillas, Organic, Yellow Corn; Mazola Corn Oil; McCormick Ground Cumin; Morton Iodized Salt, 26 Ounce; Elephant Garlic; Organic Onion; Ortega Jalapenos, Hot, Diced; Orange Grape Tomato Package

In a stock pot, add tomatoes, jalapeño, onion, garlic, and water.

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(Add enough water to cover everything).
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Bring to a boil and let simmer for 10 minutes.

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Turn heat off.
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Carefully discard the water.
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Add everything from the pot to a blender.

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Add salt and cumin to the blender.
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Blend until smooth.
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Pour salsa into a deep plate.
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Heat oil in a large pan.
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Fry each tortilla individually for 1 minute on each side.

Place on a paper towel to drain any excess fat.

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Dip the fried tortilla in the salsa.
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Place the tortilla on the serving plate and fill with a few pieces of chicken.

Fold over the other side of the tortilla.

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Repeat with each tortilla until done.
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Top with Queso Fresco and cilantro.
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Serve immediately.
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Entomatadas de Pollo (Chicken Entomatadas)

Serves 4

14 mins prep

26 mins cook

40 mins total

What you need

How to make