Ingredients
- 8 oz queso fresco
- 1 cup cooked chicken breast
- 1/4 onion
- 2 lb tomatoes
- 2 jalapenos (optional)
- 2 cloves garlic
- 1/2 tsp oil
- 1/2 onion
- 1 tsp cumin
- 1 tsp salt
- 12 corn tortillas
- sliced avocado (optional)
Steps
- Simmer the tomatoes, garlic, quarter onion, jalapeños, cumin, salt, and 1 cup water in a saucepan for 15 minutes.
- Blend or mash the tomato mixture until smooth, then simmer it for 5 minutes.
- Heat the oil in a skillet and soften the sliced onion for 5 minutes.
- Dip each tortilla in the warm sauce, fill with chicken and queso fresco, and roll tightly.
- Arrange the rolls in a 9-by-13-inch baking dish, cover with remaining sauce, and sprinkle with the remaining cheese.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Bake at 350 F for 10 minutes, then top with sliced avocado if using.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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