1 Start by making the sauce: Put the tomatoes, garlic, chili, water and vegetable stock cube in a blender or food processor and liquidized/blitz till you have a sooth sauce.
2 Heat the 2 tablespoons of olive oil in a non-stick pan, add the onion and cook for 2 minutes or until the onions are translucent. Pour the liquidized sauce and cook at medium heat, stirring occasionally until the tomato sauce has changed to a deeper colour and reduced and thickened a little, approximately 10 minutes. Season with salt and set aside. While the sauce is cooking, start making your filling.
3 To Make the Filling:
Crumble the Feta cheese and left over chicken into a bowl and mix it with the chopped onion.
4 Making the Entomatadas:
Heat half the vegetable oil in a small, non-stick pan at medium to high heat. Drop a corn tortilla into the hot oil for about 15 seconds and using an egg lifter and a fork, quickly, but gently turn it to the other side for another 15 seconds. Don't leave it too long or the tortilla will go crispy and it will be impossible to roll. What you are trying to do here is to heat the tortilla and make it flexible enough for rolling. Lift the tortilla from the pan and gently
shake any excess oil. Repeat this step, topping up the oil every now and then, until all your corn tortillas are heated making sure to overlap them in the plate to keep them warm.
5 You are now ready to assemble the entomatadas. I recommend you assemble them directly into the individual plates you're going to serve them on, as authentic Mexican entomatadas do not require any baking.
6 Take one of the oily warm tortillas and place it into a warm plate. Take a generous spoonful of the cheese, chicken & onion filling and put it in the top half of the tortilla. Using your fingers, roll the tortilla carefully and move it to the edge of the plate to make room for the next one. Repeat the process until you have two plates of lovely, golden cheese tacos in front of you.
7 If you are worrried about keeping them hot, you can make the first plate and place it in a warmed oven while you get on rolling the next set of tacos. This works well when you're feeding loads of people.
8 When you are ready to serve, check that your tomato sauce is still hot, then take a plate of warm tacos and pour a generous amount of the tomato sauce over them. Make sure to crumble any leftovers of feta cheese on top and serve with a side of warm refried beans and some lettuce.
