These easy entomatadas with chicken are a delicious and budget-friendly recipe made with corn tortillas smothered with a no-spicy tomato sauce and topped with onions, cheese, and cream.
Place 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, onion, garlic, and chicken stock into a blender and blend for 3-4 minutes at high or until you will have a smooth sauce.
Add the sauce into a saucepan and season with oregano, salt, and pepper.
Bring to simmer and cook for as long as it takes to achieve a thick sauce (about 10 minutes).
In a frying pan, heat over medium heat some oil and lightly fry one by one the tortillas on both sides.
Place fried tortillas on a plate with paper towels to absorb excess oil.
Dredge a tortilla in the sauce then place it on a plate and spoon some shredded chicken and chopped onion in the middle.
Fold the tortilla in half (or roll it) and place it on a serving plate. Repeat with all tortillas and chicken.
Drizzle with plenty of tomato sauce and then top with cheese, onion slices, and cream.
Serve immediately.
Notes
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.