These easy entomatadas with chicken are a delicious and budget-friendly recipe made with corn tortillas bathed with a no-spicy tomato sauce and topped with onions, cheese and cream.
A perfect dish to make for everyday’s meal, children’s love it and you will too!
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.
What are entomatadas?
Entomatadas are a mix of a taco, enchilada and a quesadilla, all in one!. The tortilla can be filled with cheese, veggies or also shredded chicken, like in the recipe I am sharing with you today.
The name comes from the sauce, made entirely of tomatoes and unlike enchiladas, entomatadas sauce contains none chili peppers. Of course, you can also add some spicy to the dish, but that’s up to you.
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!
Tips and tricks
- Make your sauce ahead, you can keep it in the fridge for up to 3 days so it will be ready for later use.
- Use corn tortillas that are a bit stale, those tortillas hold up the sauce a lot better. Here’s our recipe to make corn tortillas at home.
- Corn tortillas are better for entomatadas, flour tortillas in my opinion get too soggy.
- Use roasted leftovers chicken or even make them with leftover turkey from Thanksgiving!
- If you want a smokey flavor in the sauce, roast the ingredients instead steaming them (tomatoes, onions and garlic).
- Add 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.
- If you like spicy, add some chili to the mix, it can be any kind of spicy peppers or even powdered chili!
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 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.
- Avocado. Well, I don’t need to tell you how good they are with anything mexican.
- Refried beans and red mexican rice can be both excelente side dishes.
Complete the menu
Want to serve a complete Mexican menu? We got you covered, here are our suggestion for you fiesta:
GUACAMOLE – Everything taste better with a side of guacamole, specially if it’s a traditional recipe.
SALSAS – Oh we have quite a few! But we absolutely recommend using this Mexican chili oil. Believe me, this is the best spicy sauce ever!
DESSERT – And you can’t finish a meal with a little bit of sweetness, can’t you? Our tres leches cake is to die for, or maybe you want something more hassle-free dessert? Try this easy arroz con leche, always a family favorite.
For the entomatadas
- 20 corn tortillas
- 1 medium chicken breast (boiled and shredded)
- 1 medium red onion (sliced)
- 1 ½ cups Queso fresco (or Feta, crumbled)
- ½ cup (100g) mexican cream (read notes)
- Canola oil
For the Sauce
- 5 medium tomatoes (about 1lb/450g)
- 2 cups chicken stock (divided)
- 1 tsp dry oregano
- 1 Tbsp olive oil
- 2 red dry chilies or 1 teaspoon of hot paprika (optional)
- salt and pepper
Make the sauce
- Place tomatoes in a sauce pan, cover with water and cook over medium heat or until their skin start to falling off.
- Place tomatoes, onions and garlic on a blender. Add ½ cup of chicken stock and blend for 3-4 minutes at high or until achieve a smooth sauce.
- Heat a tablespoon of oil on a sauce pan and add the tomatoe sauce. Season with oregano, salt and pepper and the remaining 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 (about 10 minutes).
Make the entomatadas
- In a frying pan, heat over medium heat some 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 light coating. Place tortilla on a plate and spoon some shredded chicken.
- Fold the tortilla in half (or roll it) and repeat the steps until tortillas and chicken are gone.
- Add more tomato sauce on top making sure tortillas are covered with it.
- Top with queso fresco, drizzled with sour cream and add sliced onions. Enjoy!
- Sour cream. If you can’t find mexican cream you can also make a combination of whole cream and yogurt with a 1:1 ratio. Allow to rest for 10 minutes then use it as the recipe suggest.