Chicken Entomatadas (Light)

Name: Chicken Entomatadas (Light)
Total time: 1800 s
Yield: 1 serving
Ingredients: 1 tomato; 1/2 cup chopped white onion (about 70 grams); 1/2 clove garlic; 1 pinch dried oregano; 3 sprigs cilantro; 1 1/2 oz shredded cooked chicken (about 45 grams); 2 low-calorie corn tortillas (such as Nopalia or Susalia); 2 tablespoons shredded light Oaxaca cheese (about 10 grams)

Christopher Clark @chrisclarkg

Ciudad De México

A dish that significantly reduces calories while keeping delicious flavors in a very simple preparation.

Christopher Clark @chrisclarkg

Ciudad De México

A dish that significantly reduces calories while keeping delicious flavors in a very simple preparation.

Saved

Ingredients

30 min

1 serving

1tomato
1/2 cupchopped white onion (about 70 grams)
1/2 clovegarlic
1 pinchdried oregano
3 sprigscilantro
1 1/2 ozshredded cooked chicken (about 45 grams)
2low-calorie corn tortillas (such as Nopalia or Susalia)
2 tablespoonsshredded light Oaxaca cheese (about 10 grams)

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Steps

30 min

1

Boil the tomato, onion, and garlic in a saucepan with water.
2

Blend the cooked vegetables with the cilantro. Add a little of the cooking water to the blender if needed. Return the sauce to the saucepan and cook for another 5 minutes. Season with oregano, salt, or chicken seasoning.
3

Heat the tortillas in a skillet until they are no longer soft but do not overheat or they will become crispy. Place the tortillas on a plate, fill them with shredded chicken, pour the sauce on top, and sprinkle with shredded Oaxaca cheese.