Chicken and Bean Entomatadas

These Chicken and Bean Entomatadas are so easy to make and so worth trying because the flavor is absolutely amazing. I start my Chicken and Bean Entomatadas by making a Salsa Roja which is sauce made with softened Roma tomatoes, jalapeno, garlic, and onions.

This is the perfect recipe for varying what you should do with shredded chicken. I love my pressure cooker and slow cooker for making shredded chicken, and this is one of the recipe that I love adding shredded chicken to.

If you’re vegetarian these Entomatadas taste great with the beans and cheese alone. Definitely modify the filling to meet your dietary needs and taste preference by leaving out the shredded chicken and using a vegetable bouillon cube in place of the chicken flavored.

Also, if you’d like to try making these, but tomatoes aren’t your thing, then try making these with my Salsa Verde, which is a green sauce made from tomatillos and cilantro, instead. They will be just as delicious!

I like to top my Chicken and Bean Entomatadas with a little crema, Queso Fresco or Cotija cheese, diced green onions and fresh cilantro if I have it. If you don’t have Mexican crema, which sometimes I don’t, just add a little milk to sour cream to thin it so that you can spread it easily across the top of the Entomatadas.

I hope that you’ll try this recipe today and leave a comment below. Also, please follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.

Ingredients:

Salsa Roja:

• 4 Roma Tomatoes
• 1 – 2 jalapenos
• 2 cloves of garlic
• 1/4 – 1/2 white onion
• 1/2 large chicken bouillon cube or 1 small

Entomatads:

• 3 cups of shredded chicken
• 1 can of refried beans, warmed
• shredded Monterrey Jack cheese
• Queso Fresco
• Cotija Cheese
• Crema or Sour Cream
• Diced Green Onions
• Fresh chopped or torn cilantro leaves
• Corn Tortillas
• Oil for frying the tortillas

Directions:

Make the salsa by cooking the tomatoes, jalapeno and garlic cloves in a pan of water for about 10 minutes.  Remove them from the liquid and blend them with the chicken bouillon cube and raw diced onions.  Add the mixture to a pan with a little warm oil and cook for about 10 minutes to allow the flavors to come together.  If it thickens too much add a little water from the cooking mixture.  I only used one jalapeno so it wouldn’t be too spicy and I took out the seeds but left the veins.  I don’t strain my sauce, but you can.

Fry the corn tortillas in a skillet with a little oil for a few seconds on each side.  You do not want to crisp the tortillas.  Set them off to the side to drain as you fry the rest.  I make 3 Entomatadas per person.

I pour my red sauce into a large skillet to keep it warm as I dip the tortillas.  Line a cookie sheet with foil if you plan to broil the cheese on top otherwise have everyone ready to come eat since these are ready quickly.

Have all of your fillings warmed and close by as you assemble the entomatadas.

Dip the tortilla in the red sauce, smear the refried beans on one half, cover the beans with shredded chicken, and add a little Queso Fresco or Monterrey Jack cheese to the inside and fold the tortilla in half.  I lay them on a large cookie sheet as I make them because I don’t have oven safe plates.

Continue making the entomatadas until you have enough for each person in you.  Top them with more red sauce and then sprinkle more cheese over the top.  I top mine with Monterrey Jack.  Broil the Entomatadas for 2 – 3 minutes.

I plate the Chicken and Bean Entomatadas by adding crema, Cotija cheese, diced green onions and I often add fresh cilantro.

Additional Photos: