Servings: 1

1 1/2 lb Roma Tomatoes - 120 calories - 6g of protein 1 ½ lb Roma Tomatoes - 120 calories - 6g of protein
 
1 Jalapeno pepper - 5 calories 1 Jalapeno pepper - 5 calories
 
2tsps of minced garlic - 11 calories 2tsps of minced garlic - 11 calories
 
1tbsp of Mazola Canola oil - 120 calories 1tbsp of Mazola Canola oil - 120 calories
 
3/4 cup white onion finely diced - 25 calories - 1g of protein ¾ cup white onion finely diced - 25 calories - 1g of protein
 
Salt to taste Salt to taste
 
12 Mission Super Soft 25 Calories Yellow Corn Tortillas - 300 calories - 24g of protein 12 Mission Super Soft 25 Calories Yellow Corn Tortillas - 300 calories - 24g of protein
 
8oz La Vaquita Queso fresco - 640 calories - 48g of protein 8oz La Vaquita Queso fresco - 640 calories - 48g of protein
 
1 tbsp of Mazola Canola oil - 120 calories 1 tbsp of Mazola Canola oil - 120 calories
 
6oz shredded rotisserie chicken - 280calories - 38g of protein 6oz shredded rotisserie chicken - 280calories - 38g of protein

Cook tomatoes, jalapeno, and garlic in water for 15 to 20 minutes until soft.
Mix ¼c of onion with crumbled cheese and set to side.
Blend cooked tomatoes and pepper until sauce is very smooth.
Sauté ½c of the onion until transparent and slightly browned.
Add tomato sauce, cook for 2 minutes, then simmer for 6 to 8 minutes.
Fry or warm tortillas in a pan.
Dip tortillas in tomato sauce.
Fill tortillas with chicken, cheese and onion mix, fold.
Spoon leftover sauce over entomatadas, top with more cheese and onion mix.