Chicken Enjitomatadas
Chicken enjitomatadas are prepared like enchiladas, but the sauce is made without chiles, making it a perfect meal for those who are spice adverse!
Ingredients
- 5-6 medium roma tomatoes about 1 lb
- 1/4 medium white onion about 2.5 ounces
- 2 cloves garlic
- 2 cups chicken broth
- salt to taste
- 1/2 cup vegetable oil I use safflower
- 8 white corn tortillas (about 6 inches in diameter)
- 2 cups shredded chicken
Instructions
- In a medium pot over medium-high heat, place tomatoes, onion, and garlic. Cover with water. Simmer covered until the tomatoes are softened and the skins crack, 10-15 minutes
- Remove the tomatoes, onion, and garlic from the pot and place them in a blender. Add chicken broth and salt to taste. Allow the ingredients to cool slightly and then blend until smooth. This should yield about 4.5-5 cups of sauce.
- In a large, non-stick skillet heat vegetable oil over medium-high heat for 2-3 minutes or until shimmering.
- Gently fry each tortilla in the oil for about 5-7 seconds per side, or until the tortilla is soft and pliable. Do not allow the tortilla to become stiff. Remove the tortilla to a paper towel-lined plate.
- Place 1/8 of the shredded chicken onto the tortilla and roll into a log.
- Repeat these previous 2 steps for the remaining tortillas
- Heat the sauce in a large saucepan over medium-low heat. Adjust salt as necessary.
- Once the sauce is warm, place the tacos in the sauce and allow them to warm through and absorb some of the sauce. You will want to turn them occasionally to coat them with sauce. Remove after 2-3 minutes to prevent the tortilla from disintegrating.
- Divide the tacos evenly among 4 plates and top with a bit of extra sauce.
- Add any desired toppings like shredded cheese (I like chihuahua, queso fresco, or queso cincho), Mexican cream, sliced onions, shredded lettuce, avocado, or sliced radishes