Chicken and Cheese Entomatadas

Chicken and Cheese Entomatadas

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20 min.
25 min.
4 Servings

Chicken and Cheese Entomatadas are a Mexican favorite, made with chicken and fresh cheese wrapped in a tortilla and cooked in a creamy and savory tomato sauce.


  • 1 cup hot water
  • 1 tablespoon MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 1 cup prepared red sofrito (such as Goya or Ducal)
  • 2 tablespoons vegetable oil
  • 8 medium corn tortillas
  • 2 cups shredded, cooked chicken breast meat
  • 1 1/4 cups crumbled Mexican fresh cheese (queso fresco), divided
  • 1/2 cup NESTLÉ Media Crema
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MIX hot water and bouillon in large bowl until dissolved. Stir in sofrito; set aside.

HEAT oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in sofrito mixture; fill evenly with shredded chicken and 1 cup cheese. Roll filled tortillas and arrange in same skillet.

POUR remaining sofrito mixture over filled tortillas in skillet. Sprinkle with remaining 1/4 cup cheese; cook over medium-low heat for 2 to 3 minutes or until sauce is slightly thickened and entomatadas are heated through.

SERVE topped with media crema.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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