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.
It’s a gallery of entomatadas! One of my favorite meals to enjoy any time of the day! I typically always have fresh tomatoes and corn tortillas on hand, so it easy to prepare this recipe with any filling.
Are you like me and have to have pickled escabeche on the side of your plate when you eat? If it’s not that, then at least a fresh chile to bite into!
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!
Two very simple and basic salsa recipes that I use quite often in my recipes.
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!