My mother used to make these mostly for lunch and enjoy them with frijoles fritos as a side dish. Entomatadas can be folded over like a quesadilla or rolled like an enchilada, it doesn’t matter.
Place tomatoes and chili peppers in a sauce pan, cover with water and cook over medium heat. Once done leave them rest for 15 minutes or until no longer hot.
Place tomatoes, chili peppers (or paprika), onions and garlic on a blender. Add 1/2 cup of chicken stock and process for 3-4 minutes at high or until achieve a smooth sauce.
Heat 1 tbsp of olive oil on a sauce pan and add the tomatoe sauce. Season with oregano, salt and pepper and add half a cup of chicken stock. Bring to boil and then turn the heat to low and simmer for as long as it takes to achieve a thick and smooth sauce (15-20 minutes).
In a separate pan heat over medium heat canola oil and lightly fry tortillas (this will make the tortilla soften). Fry one by one and place the tortilla on a plate with paper towel to absorb the excess of oil.
Dredge a tortilla in the sauce to give it a good coating. Place tortilla on a plate and spoon some shredded chicken. Fold the tortilla in half and proceed with the rest of the tortillas.
Top entomatadas with crumbled queso fresco. Drizzled with sour cream and add sliced onions. Enjoy!
Notes
You can also add sliced avocados, shredded lettuce and cilantro (chopped). As side dish we recommend fried beans or red rice.
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