Poach the chicken

• Bring water to a boil in a saucepan with the chicken bouillon, garlic cloves, bay leaves and a piece of onion.
• Add the chicken breasts and cook until tender and cooked through.

Roast the vegetables for the sauce

• Heat oil in a frying pan and add the tomatoes, a piece of onion, the serrano chili and garlic cloves.
• Cook, turning occasionally, until the vegetables soften and char slightly.

Blend the tomato sauce

• Transfer the roasted vegetables to a blender with a little water, salt, black pepper, tomato bouillon and oregano.
• Blend until smooth.

Simmer the sauce

• Pour the sauce into the same pan used for the vegetables.
• Bring to a simmer and taste, adjusting salt or seasoning as needed.

Shred and season the chicken

• Remove the cooked chicken from the broth and shred it.
• Mix the shredded chicken with some of the tomato sauce, chopped cilantro and crumbled queso fresco, adding extra seasoning if desired.

Soften the tortillas

• Heat a little oil in another pan and pass the tortillas briefly, just until soft, without frying them fully.
• Remove and drain.

Assemble the entomatadas

• Dip each tortilla in the tomato sauce and place it on a plate.
• Add some chicken filling and a little sauce, then roll or fold the tortilla. Repeat with the rest.

Finish and serve

• Spoon more sauce over the entomatadas.
• Top with Mexican crema, crumbled queso fresco and chopped cilantro.