Ingredients

• 1/2 kilogram of tomatoes.
• 1/2 kilogram of chicken breast.
• 1 white onion.
• Onion filleted to taste.
• 2 cloves of garlic.
• Chile serrano to taste.
• Cilantro to taste.
• 1 liter of water.
• 30 tortillas.
• Grated cheese to taste.
• Salt to taste.
• Oil for frying.
• Cream to taste.

Preparation

• We put a deep pot in the fire.
• We add 1/2 liter of water.
• We add the chicken breast.
• We add a clove of garlic.
• We add half an onion.
• We add salt to taste.
• We cover the pot.
• We leave on fire for 45 minutes.
• We remove the chicken breasts.
• We reserve the chicken stock.
• We remove the skin of the chicken.
• We unravel the chicken and reserve.
• We put a deep pot in the fire.
• We add the rest of the water.
• We cover the pot.
• We let it boil.
• We add the tomatoes.
• We cover the pot.
• Leave in the fire for 10 minutes until the tomatoes change color.
• We put the blender.
• We add the tomatoes.
• We add half an onion.
• We add a clove of garlic.
• We add the chiles.
• We add the cilantro.
• We add 400 milliliters of chicken broth.
• We liquefy perfectly and we reserve.
• We put a deep pot in the fire.
• We add oil and let it heat.
• We add the liquefied mixture.
• We cover the pot.
• We let it boil.
• We put a pan on the fire.
• We add oil and let it heat.
• We add an omelette.
• Fry for 5 minutes on both sides.
• We fold the tortilla.
• We pass it to green sauce.
• We bathe her perfectly.
• We serve on a plate.
• We add chicken to taste.
• We add cream to taste.
• We add onion fillets to taste.
• We add grated cheese to taste.

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