Cottage Cheese Entomatadas with Creamy Sauce, Chopped Cilantro, Serrano Chile and Tomatoes


5 tomatoes
1/4 onions
1 clove garlic
1 serrano chile
1/2 cups chicken broth
1 cup of natural Activia Yoghurt without sugar, use a minimum of 250 grams
to taste of salt
to taste pepper
enough of oil
8 corn tortillas
2 cups cottage cheese
1/4 cups cilantro, finely chopped
to taste of salt
to taste pepper
to taste Activia natural yogurt without sugar
to taste fresh cheese, crumbled
sliced ​​red onion to taste
to taste avocado, sliced


In a bowl, mix the cottage cheese, cilantro, salt and pepper until combined.


Cook the tomatoes, onion, garlic and serrano chili in a pot with enough water for 5 minutes or until cooked.

Drain and blend with the chicken broth, Activia Natural Yoghurt, salt and pepper until you obtain the consistency of a sauce.

Heat a little oil in a pot and sauté the sauce for 10 minutes.


Sauté the tortillas in a pan with enough oil until soft.

Fill with the cottage cheese mixture and roll.

Decorate the entomatadas with a little Activia Natural Yoghurt, crumbled fresh cheese, onion and avocado.