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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!