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Entomatadas is one of my favourite mexican dish because not only it’s delicious but is also very easy to make with ingredients that you probably already have in your pantry and best of all: It’s a budget-friendly recipe that you can adjust to your needs. Entomatadas are a mix of a taco, enchilada and quesadilla. The tortilla can be filled with cheese, veggies or also shredded chicken.
The name comes from the sauce, made entirely of tomatoes and unlike enchiladas, entomatadas sauce contains almost none chili peppers (just a little bit). Entomatadas are juicy, with lots of sauce poured over to create a scrumptious and rich dish that everyone loves. My mother used to make these mostly for lunch and enjoy them with frijoles fritos as a side dish. Entomatadas can be folded over like a quesadilla or rolled like an enchilada, it doesn’t matter you will find both equally delicious!
Entomatadas de pollo (chicken entomatadas), some tips:
- Make your sauce ahead, then keep it in the fridge but 2-3 days.
- Use store bough tortillas that are a bit old, those tortillas hold up the sauce a lot better.
- This recipe tell you how to cook chicken for your entomatadas, but you can also use leftovers of roasted chicken or even make them with leftover turkey from Thanksgiving!
- If you want a smokey flavour in the sauce, roast the ingredients instead steaming them (tomatoes, chilies, onions and garlic).
- Ad spices to your liking. Oregano, thyme, epazote or cilantro are recommended but you can also add cumin, garlic, pepper and maybe a pinch of paprika.
How to serve entomatadas
- Queso fresco (mexican fresh cheese), queso panela (another type of mexican cheese) or any other fresh cheese like Feta or mozzarella.
- Onions. Raw and chopped or finely sliced. Red, whites or golden doesn’t make difference.
- Sour cream. If you can’t find mexican sour cream you can also make a combination of regular cream and yogurt with a 1:1 ratio.
- Chopped cilantro, avocado slices and shredded lettuce are also good toppings, cilantro add a nice flavour (if you like it of course) and lettuce add a wonderful crunchy texture. Avocados, well, I don’t need to tell you how good they are with anything mexican.
- Fried beans and red mexican rice can be both excelente side dishes.
The perfect side dish for my entomatadas recipe:
- 10 corn tortillas
- 400 gr chicken breast /shredded
- 80 gr red onions /sliced
- 100 gr Queso fresco /or Feta, crumbled
- 200 gr sour cream
- Canola oil
- 450 gr tomatoes
- 1-2 red dry chilies /or 1 teaspoon of hot paprika
- chicken stock
- 1 tsp dry oregano
- 1 tbsp olive oil
- salt and pepper
- Place tomatoes and chili peppers in a sauce pan, cover with water and cook over medium heat. Once done leave them rest for 15 minutes or until no longer hot.
- Place tomatoes, chili peppers (or paprika), onions and garlic on a blender. Add 1/2 cup of chicken stock and process for 3-4 minutes at high or until achieve a smooth sauce.
- Heat 1 tbsp of olive oil on a sauce pan and add the tomatoe sauce. Season with oregano, salt and pepper and add half a cup of chicken stock. Bring to boil and then turn the heat to low and simmer for as long as it takes to achieve a thick and smooth sauce (15-20 minutes).
- In a separate pan heat over medium heat canola oil and lightly fry tortillas (this will make the tortilla soften). Fry one by one and place the tortilla on a plate with paper towel to absorb the excess of oil.
- Dredge a tortilla in the sauce to give it a good coating. Place tortilla on a plate and spoon some shredded chicken. Fold the tortilla in half and proceed with the rest of the tortillas.
- Top entomatadas with crumbled queso fresco. Drizzled with sour cream and add sliced onions. Enjoy!