Entomatadas de Pollo Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas smothered in a mild tomato sauce and filled with shredded chicken, then topped with onions, crumbled cheese, and Mexican crema. This budget-friendly, comforting dish is easy to make and perfect for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 20 corn tortillas
- 1 large chicken breast (boiled and shredded)
- 1 small red onion (sliced)
- 1 small white onion (chopped)
- 1 ½ cups Queso fresco (or Feta, crumbled)
- ½ cup Mexican crema (read notes)
- oil (for frying)
- 5 medium tomatoes
- 2 cups chicken stock
- ½ small onion (cut into chunks)
- 1 tsp oregano
- 2 garlic cloves (peeled)
- ground pepper (to taste)
- salt (to taste)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 221mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 86mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 221MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.