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  1. Cheesy Chicken Entomatadas

Cheesy Chicken Entomatadas

00:35:00 6 servings, 2 entomatadas (212 g) each
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6 servings, 2 entomatadas (212 g) each

Even if you don't know Spanish, you probably figured out this cheesy chicken enchilada-esque dish highlights delicious fresh tomatoes, too.

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  • Heat oven to 400ºF.
  • Add hot water to bouillon cubes in small bowl; stir until dissolved. Pour into blender. Add next 5 ingredients; blend until smooth. Pour into saucepan; bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring frequently. Pour into bowl.
  • Heat half the oil in large skillet on medium heat. Add tortillas, in batches; cook 30 sec. on each side or just until tortillas are warmed, adding remaining oil as needed.
  • Pour 1/2 cup sauce into 13x9-inch baking dish; tilt dish to evenly cover bottom of dish with sauce. Dip 1 tortilla in remaining sauce; place on work surface. Spoon 1/4 cup chicken down centre of tortilla; roll up. Place, seam side down, over sauce in baking dish. Repeat with remaining tortillas. Top with remaining sauce; sprinkle with cheese.
  • Bake 8 to 10 min. or until cheese is melted. Sprinkle with cilantro.


Substitute 1 jalapeño pepper or serrano chile, for the chipotle peppers.


One medium rotisserie chicken will provide you with the 3 cups shredded chicken needed to prepare this delicious recipe.


  • 6 servings, 2 entomatadas (212 g) each

Nutritional Information

Serving Size 6 servings, 2 entomatadas (212 g) each
Calories 360
% Daily Value
Total fat 16g
Saturated fat 4.5g
Cholesterol 80mg
Sodium 880mg
Carbohydrate 29g
Dietary fibre 3g
Sugars 4g
Protein 25g
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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