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Entomatadas

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

  • 1 pound roma tomatoes
  • ¼ white onion
  • 2 red fresno chile peppers
  • 2 cloves garlic
  • 1/3 cup water
  • grapeseed or olive oil
  • 1-2 tbs chicken bouillon powder

Salsa Verde

  • 1 pound tomatillos peeled and washed
  • 2 serrano peppers
  • 1 poblano
  • 1/4 white onion
  • 2 cloves of garlic
  • 1/3 cup water
  • oil
  • 1-2 tbs chicken bouillon

You will also need

  • 1 cup queso fresco crumbled plus more for garnish
  • 1/3 cup green onions or thin sliced white onion plus more for garnish
  • 2 cups cooked shredded chicken
  • 12 corn 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

Notes

Prepare the salsa's ahead!