Tortillas Stuffed with Chicken and Cheese (Mexican Tomato Enchiladas)

Chicken and Cheese Entomatadas are a chili-less version of enchiladas that use the sweetness of tomatoes to create a fun and flavourful dish. Entomatadas are a variation of an enchalada that features a simple, fresh tomato sauce rather than a classic chili-filled enchilada sauce. When we say simple, we mean it. This sauce is comprised of peeled tomatoes, onions, garlic and an optional jalapeño. The tomatoes are puréed in a blender and then simmered with sautéed onions just long enough to slightly deepen their bright flavour. For these enchiladas it is essential that you use the traditional method for making enchiladas. We're not talking about smothering filled tortillas with enchilada sauce and then baking, casserole style until everything is bubbly. Traditionally, enchiladas are made by lightly toasting a corn tortilla and then dipping it into the enchiladas sauce. These coated tortillas are then filled and kept warm on a serving platter while the rest are made. The sauce soaks into the tortilla, softening it and infusing it with flavour. Once all the enchiladas have been rolled, they can be topped with any extra sauce for serving. The traditional filling for entomatadas is a simple mixture of light queso fresco and chopped white onions. You can substitute a light, shredded white cheese if you can't find queso fresco. We varied slightly from the traditional route with our entomatadas today by adding some shredded chicken to the cheese and onions. The light flavour of the chicken pairs incredibly well with the filling and the tomatoes.

Filling:
8 oz (2 cups) queso fresco, crumbled, or Monterey/Colby Jack, shredded
1 cup chicken breast, cooked, shredded
¼ onion, diced (you will use the rest for the sauce)

Sauce:
2 lbs tomatoes
2 jalapeños, stemmed (optional)
2 cloves garlic, peeled
½ tsp. oil or lard
½ onion, diced
1 tsp. cumin
1 tsp. kosher or sea salt

Assembly:
12 corn tortillas
Sliced avocado, chopped fresh cilantro, and/or crumbled queso fresco (for garnish)

For the Filling:
In a medium bowl, mix crumbled cheese, cooked chicken, and ¼ cup diced onion with a fork until well combined. Set aside.

For the Sauce:
Bring a medium pot of water to a boil over high heat. While the water is coming to a boil, score an X into the bottom of each of the tomatoes. Place the tomatoes into the boiling water and boil for 2 mi, until the skins start to peel away from the tomato flesh. Remove the tomatoes from the boiling water with a slotted spoon and place on a plate to cool slightly. When the tomatoes are cool to touch, gently peel them.

Place the peeled tomatoes into your blender along with the jalapeños and cloves garlic. Smash the tomatoes with a spoon to start releasing their juices. Cover the blender and blend until the mixture is smooth and no chunks remain. Set aside.

In a large skillet with high sides, heat the oil over medium-high heat. Add the diced ½ onion and sauté for 2-3 minutes, until soft.

Reduce the heat to medium and pour in the tomato sauce from the blender. Add the cumin and kosher or sea salt. Mix well. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer, uncovered for 7-10 minutes. (The sauce should still be quite thin.) Remove the pan from the heat.

Preheat your oven to a warm 200°F (95°C).

Assembly:
Heat a small skillet over low heat. Place one tortilla in the warm skillet and heat 30 seconds on each side to warm the tortilla slightly.

Transfer the tortilla to the skillet with the sauce. Dip the tortilla into the sauce, coating both sides.

Remove the tortilla from the sauce (letting any excess drip off). Place the tomatoes tortilla onto a plate and fill with ¼ cup of the cheese filling mixture.

Fold the tortilla in half over the filling and place on an oven-safe serving platter. Place the platter into the over to keep the entomatadas warm while you continue until all the tortillas and filling have been used.

Serve the entomatadas with any extra sauce and garnish with sliced avocado, cilantro, and cheese, as desired.

Makes 4 servings.

Cook's Notes: To make these entomatadas with the more traditional, vegetarian, filling, substitute additional cheese for the chicken.