Entomatadas de Pollo

Directions

1. 1

   Season the chicken breasts with garlic powder, Street Taco Seasoning, chicken bouillon, black pepper, and oil, making sure they are well coated.

2. 2

   Add the chicken to the griddle and cover to cook through. Cook until juicy and tender with a light char on the outside. Remove from the griddle and set aside.

3. 3

   Add the tomatoes, onion, and serrano chile to the griddle and cook until softened and nicely charred.

4. 4

   Transfer the roasted vegetables to a blender and add the garlic cloves, tomato bouillon, oregano, salt to taste, and water. Blend until smooth. Adjust seasoning as needed.

5. 5

   Chop the cooked chicken into small pieces and transfer to a bowl. Add the queso fresco and cilantro, then stir in some of the red tomato sauce to moisten the mixture.

6. 6

   Dip each tortilla into the tomato sauce, coating both sides, then place it directly on the griddle.

7. 7

   Fill the tortilla with the chicken mixture, fold it over, and let it warm through.

8. 8

   Spoon additional sauce over the top and finish with sour cream, extra queso fresco, and cilantro. Serve warm.