Entomatadas

Directions

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In a medium saucepan, add tomatoes, jalapeños & garlic. Cover with water & cook over medium heat 10-15 minutes, or until tomatoes are soft.
In a blender, add cooked tomatoes, jalapeños, garlic, tomato sauce, 1/4 cup cooking liquid & seasoning. Blend until smooth.
In a large skillet, heat oil over medium-high. Add tomato mixture to skillet. Reduce heat to low & simmer 6-8 minutes.
In a large bowl, add chicken, onion & half the queso fresco. Mix & set aside.
Heat a large skillet over medium-high heat. Add a tortilla to skillet & toast 30 seconds per side until browned. Repeat with all tortillas.
Dip each tortilla into tomato sauce until well coated. Place chicken mixture in the center of each tortilla, fold, & repeat with remaining tortillas.
Serve topped with remaining tomato sauce, queso fresco, yogurt, avocado & cilantro.

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