Entomatadas

Ingredients

• 8 Stück Corn tortillas
• 500g Ripe tomatoes
• 1/2 Onion
• 1 Zehe Garlic clove
• 1 Prise Cumin
• 200g Cooked chicken breast
• 100g Queso Fresco
• 2 EL Vegetable oil
• Salz und Pfeffer Salt and pepper
• Frischer Koriander Fresh cilantro

Instructions

1. Roughly chop the tomatoes, half onion, and garlic clove. In a pot with a little water, cook over medium heat for about 10-15 minutes until the tomatoes are soft.
2. Blend the cooked tomatoes, onion, and garlic with the cumin in a blender until a smooth sauce forms. Add a little cooking water if needed. Season with salt and pepper to taste.
3. Shred or cut the cooked chicken breast into small pieces. Crumble the Queso Fresco.
4. In a skillet, heat some vegetable oil over medium heat. Briefly fry each tortilla on both sides until soft and pliable.
5. Fill each tortilla with some chicken and Queso Fresco, then roll them up tightly and place them in an oven-safe dish.
6. Pour the tomato sauce evenly over the filled tortillas, ensuring they are well covered. Sprinkle with additional Queso Fresco.
7. Bake in a preheated oven at 180°C (350°F) for about 10 minutes, until the sauce is bubbling and the cheese is melted.
8. Serve immediately, garnished with fresh cilantro.

Nutrition