The Mexican Dish Better Than Enchiladas | Chicken & Cheese Entomatadas

Learn how to make Justine's Chicken and Cheese Entomatadas. Corn tortillas dipped in a smoky, charred tomato sauce and filled with shredded chicken, ricotta, and fetta. This Mexican classic entomatadas recipe is worth adding to your dinner rotation.

Ingredients:
4 Roma tomatoes, halved
1 onion, half finely chopped for filling and the other cut into 2 chunks for sauce
2 cloves of garlic
1 jalapeño chilli
1 tsp ground cumin
500ml chicken stock
1 chicken breast
Pinch of salt
200g fetta, crumbled, plus extra to garnish
¼ cup sour cream
1 cup full-fat ricotta cheese
Peanut oil, for shallow frying
12 corn tortillas

To Serve
Coriander, to garnish

Method:
Char the tomatoes, onion chunks, garlic, and whole jalapeño on a BBQ or grill pan until charred, then add to a medium pot with the cumin, stock, chicken breast, and a good pinch of salt. Cook for 5–10 minutes with the lid on, then remove the chicken to cool. Cook the vegetables for a further 15 minutes with the lid off until the liquid has reduced and the vegetables are soft.

Shred the chicken and place it into a bowl with the finely chopped onion, ricotta, half the fetta and sour cream. Mix with a fork and season to taste.

Use a slotted spoon to transfer the cooked vegetables to a blender and blend until silky smooth. Add a splash of the chicken and vegetable stock if too thick. Return to a pan and keep sauce warm. Check seasoning.

In a small pan over medium-high heat, heat enough oil to shallow fry. Working with one tortilla at a time, cook for 15 seconds on each side to warm through and lightly fry (ensuring it doesn’t become crispy).

Dip the tortillas in the tomato sauce, then half-fill with the chicken mixture. Fold over and repeat.

Serve 3 per plate and drizzle over more tomato sauce. Sprinkle with extra fetta and coriander.

#recipe #recipes #recipevideo #recipeidea #recipeforyou #cooking #cookingchannel #cookingvideo #food #delicious #dinner #dinneridea