Authentic Entomatadas

Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with shredded chicken (or your favorite filling) and covered in a homemade tomato sauce.

This is one of my favorite dishes in the whole wide world! Seriously I can eat about six of them and still have room for more LOL! They’re definitely my weakness and I can’t turn them down…..just ask my husband 😀

Want to hear something funny? When I ask Mr. Delish what he wants for dinner and he says “Hakuna Matatas” I know exactly what he means! I guess he has trouble saying “Entomatadas” hehe!

What are entomatadas?

It’s a very popular Mexican dish made with lightly fried tortillas, then soaked in homemade tomato sauce. You can fill them with your favorite ingredients (see below for ideas) and usually garnish with crumbled cheese, onion and Mexican crema.

Entomatada sauces are not spicy like an enchilada because they’re tomato based. Enchilada sauces are chile based and spicy.

How to make salsa for entomatadas

• Roast the tomatoes and jalapeño in a skillet or pan over medium high heat. Make sure all sides are roasted evenly. 
• Sauté – In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes. 
• Blend – Once the tomatoes and onions have cooled off, add them to a blender along with 1/2 cup of water. Puree until smooth. Note: Remove the tomato stems prior to blending

Cook’s tip: When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.

• Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low and simmer for about 10 minutes. 

How to make the Chicken Entomatadas

• Heat half the oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long.
• As you fry each tortilla, place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary. 

• To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with your favorite filling and either fold the tortilla or roll them like an enchilada. 
• Top with remaining sauce and sprinkle with queso fresco and other toppings of your choice. 
• Serve immediately as they are best when eaten warm and before the tortilla gets too soggy. 

FAQs:

Can I use something else instead of chicken?

Yes! The possibilities are endless when it comes to entomatadas! Use queso fresco or refried beans for a delicious vegetarian variation. And for the beef lovers just use shredded beef.

What side dishes go with entomatadas?

Here are some of my recommendations but you can mix and match as you please!

• Chicken entomatadas + Mexican sopa
• Queso fresco entomatadas + refried beans
• Refried bean entomatadas + calabacitas
• Shredded beef entomatadas + Mexican rice (these are my FAVORITE and also add some beans inside the entomatadas)

What toppings go with entomatadas?

• Crumbled queso fresco
• Mexican crema
• Sliced avocado
• Shredded lettuce
• Chopped white onion
• Hot sauce and a squeeze of lime juice (this one is a must for me!)

Authentic Entomatadas

★★★★★

5 from 16 reviews

Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortilla, filled with shredded chicken and covered in a homemade tomato sauce.

• Author: Ana Frias
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 minutes
• Yield: 12 Entomatadas 1x
• Category: Dinner
• Method: Stove top
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

For the tomato sauce:

• 4 roma tomatoes
• 1/2 jalapeño
• 2 Tablespoon vegetable oil
• 2 garlic cloves
• 1/4 onion 
• 1/2 cup water
• Kosher salt & fresh pepper to taste

For the entomatadas

• 12 corn tortillas
• 1/4 cup avocado or vegetable oil 
• 2 to 3 cups shredded chicken ( I use rotisserie chicken) or the filling of your choice
• Queso fresco for topping 
• Shredded lettuce for topping
• Mexican crema for topping
• Avocado for topping

Instructions

To make the tomato sauce:

1. Roast the tomatoes and jalapeño in a skillet or pan over medium high heat. Make sure all sides are roasted evenly. 
2. In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes. 
3. Once the tomatoes and onions have cooled off, add them to a blender along with 1/2 cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
4. Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low.  Simmer for about 10 minutes. 

To make the entomatadas

1. Heat half the oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long (See video on blog post on how to do this quick frying) 
2. As you fry each tortilla, place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary. 
3. To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada. 
4. Top with remaining sauce and sprinkle queso fresco and other toppings of your choice. 
5. Serve immediately as they are best when eaten warm before the tortilla gets too soggy. 

Notes

When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks  and for easier cleaning.

Nutrition

• Serving Size: 3 entomatadas
• Calories: 390
• Sugar: 3 g
• Sodium: 429 mg
• Fat: 19 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 34 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 45 mg

Keywords: Queso, enchiladas, receta, entomatadas de pollo, gluten-free mexican, veegetarian

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