I think that sometimes I forget how many delicious Mexican recipes are truly simple to prepare. This is one of those recipes. Entomatadas are a taco, quesadilla and an enchilada all in one. For this recipe I chose to prepare both red and green salsa. You always want to start with fresh ingredients like Roma tomatoes, tomatillos and chiles. These two styles of salsa’s are a typical for entomatadas, but are also great for huevos rancheros or chilaquiles. They can be prepared folded over like a taco or rolled like an enchilada. I find it much easier to just fold it over. This way I can make a few at a time on the comal when cooking for 4 or more. The fillings can range from simple cheese and onion mixed or shredded chicken.
Easy and fresh! Entomatadas are a version of enchiladas. They can be prepared with any filling.
- ¾ pounds roma tomatoes
- 3 to 4 to matillos I like to add a few
- ¼ white onion
- 3 chile fresno
- 2 cloves garlic
- 1/3 cup water
- Olive oil
- 1 bay leaf
- 2 tablespoons low sodium chicken bouillon powder
- *Same ingredients as above except you will use all tomatillos, 3 serrano peppers and 1 poblano pepper
You will also need
- ¾ cup queso fresco crumbled plus more for garnish
- 1/3 cup green onions sliced plus more for garnish
- 2 cups cooked shredded chicken
- 12 corn tortillas
- Olive oil for brushing tortillas
To prepare Salsa's
- Add roughly chopped tomatoes(tomatillos), onion, chiles and garlic to the blender. Add 1/3 cup water and blend until smooth, set aside.
- Preheat 3 tablespoons of olive oil to medium heat for a few minutes. Add the salsa from blender add bay leaf and bouillon. Bring to a boil, reduce heat and cook for 10 to 15 minutes. Taste for salt, keep warm on low heat.
To Prepare Entomatadas
- Brush the corn tortillas with olive oil on both sides, set aside. Preheat a large griddle, comal or skillet to medium heat for 5 minutes.
- Cook the tortillas for 30 to 40 seconds per side. Add chicken to half of the tortillas and cheese/green onion filing to the other half. Fold over like a taco and continue cooking until tortillas start to crisp slightly.
- Transfer to serving plate and ladle red or green salsa over the tops to cover completely. Garnish with more cheese and green onions. Yields up to 6 servings as a light meal.
Prepare the salsa's ahead!
I love, love topping my Entomatadas with carrots and chiles en escabeche.
This version of Entomatadas is rolled and garnished with the works! Fried potatoes and carrots in a chile sauce, queso fresco, crema, lettuce, onions and avocado!