Easy and fresh! Entomatadas are a version of enchiladas. They can be prepared with any filling.
Course Main Course, Meatless
Cuisine Mexican
Ingredients
Ingredients
Salsa Roja
1poundroma tomatoes
¼white onion
2red fresno chile peppers
2clovesgarlic
1/3cupwater
grapeseed or olive oil
1-2tbschicken bouillon powder
Salsa Verde
1poundtomatillospeeled and washed
2serrano peppers
1poblano
1/4white onion
2cloves of garlic
1/3cupwater
oil
1-2tbschicken bouillon
You will also need
1cupqueso frescocrumbled plus more for garnish
1/3cupgreen onions or thin sliced white onionplus more for garnish
2cupscooked shredded chicken
12corn tortillas
grapeseed or olive oil for brushing tortillas
Instructions
To prepare Salsa's
Both red and green salsa's will be prepared the same, as instructed below.
Add roughly chopped salsa ingredients, to the blender. Add 1/3 cup water and blend until smooth, set aside.
Preheat 3 tablespoons of oil to medium heat for a few minutes. Add the salsa from blender. Add 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 fry. They should just start to crisp, but be soft.
Transfer to serving plate and ladle red or green salsa over the tops to cover completely. Garnish with more cheese, onions, avocado