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Chicken and Cheese Entomatadas

July 2, 2010

Serves 4

Preparation Time:	20 min
Cooking Time:	5 min
Standing Time:	0 min

1 cup	hot water
1 tablespoon	MAGGI Granulated Chicken Flavor Tomato Bouillon
2 packets (3.98 ounces each)	MAGGI Sofrito Seasoning Paste (tomato, garlic, onion)
2 tablespoons	vegetable oil
8	medium corn tortillas
2 cups	shredded, cooked chicken breast meat
1 1/4 cups	crumbled Mexican fresh cheese (queso fresco), divided
1/2 cup	NESTLÉ Media Crema

MIX hot water and bouillon in large bowl until dissolved. Stir in sofrito; set aside.

HEAT oil in large skillet. Fry tortillas one at a time for 2 to 3 seconds to soften. Drain tortillas on paper towels. Dip tortillas in sofrito mixture; fill evenly with shredded chicken and 1 cup cheese. Roll filled tortillas and arrange in same skillet.

POUR remaining sofrito mixture over filled tortillas in skillet. Sprinkle with remaining 1/4 cup cheese; cook over medium-low heat for 2 to 3 minutes or until sauce is slightly thickened and entomatadas are heated through.

SERVE topped with media crema.