Entomatadas de pollo is a traditional and authentic Mexican recipe made with corn tortillas smothered in a non-spicy tomato sauce, stuffed with shredded chicken, and then served with cheese, cream, and onion.

About The Recipe

Entomatadas are a mix of a taco, enchilada, and 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, it contains zero chili peppers. Of course, you can also add some spicy to the dish, but that’s entirely up to you.

Entomatadas are juicy, with lots of sauce poured over to create a scrumptious and rich dish that everyone loves.

The tortillas can be folded over like a quesadilla or rolled like an enchilada, it doesn’t matter you will find both equally delicious.

A ceramic white plate with 5 entomatadas served with various toppings.

The recipe is inexpensive, delicious, and comes out in about 20 minutes. You can make it for a Sunday brunch, or any day dinner.

You can make your own tortillas or use store-bought and the rest of the ingredients can be easily found almost everywhere. Kids love this delicious dish and you will too.

How To Make Entomatadas de Pollo

Start by cooking the filling. In this recipe, I am using chicken breast that I cooked with a few spices (onion, garlic, and bay leaf) and then shred it. You can also use rotisserie chicken leftovers and save some time in the kitchen.

Shredded chicken breasts on a bowl.

For the tomato sauce. Place tomatoes in a pot with plenty of water and boil from 10 to 15 minutes or until the skins are falling off.

Next, once cooled enough to be handled, remove the scar stem on tomatoes and place them in a blender with garlic, onion, salt, pepper, and 2 cups of chicken stock. Blend until you’ll have a smooth sauce.

Pour the tomato sauce into a pot and simmer until it thickens enough to cover the back of a spoon. Set aside.

Now, heat some oil in a pan over medium heat, and one by one, slightly fry the tortillas. Do not allow them to crisp, we just need them fried enough to not break when dipped into the sauce.

Slightly fried corn tortillas in a plate.

Take one tortilla and quickly dip it into the tomato sauce to slightly coat it. Then place it flat on a plate and add some shredded chicken and chopped onion in the middle.

Flat entomatada in a plate with shredded chicken in the middle.

Roll or fold the entomatada and place it on a serving plate. Repeat until all tortillas and chicken are used.

Last, drizzle plenty of tomato sauce over the entomatadas and finish with cream, cheese, and onion. Serve warm.

How to serve

  • Queso fresco (mexican fresh cheese), queso panela or any other fresh cheese like Feta or mozzarella.
  • Onions. Raw and chopped or finely sliced. Red, whites or golden doesn’t make difference.
  • Crema. If you can’t find Mexican crema you can also make a combination with a part of regular cream and a part of yogurt, mix and use in the recipe.
  • 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. I like to add also some avocado slices on top sometimes.
  • Refried beans and red mexican rice can be both excelente side dishes.
Entomatadas served with chopped cilantro.

DRINKS – Having a party? try this strawberry frozen margarita. Or, if you want a family drink we recommend preparing some frescas, like Strawberry Horchata or Chia and Lemon Fresca.

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.

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 this recipe, 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 smoky 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, blend some chili peppers with the tomatoes, it can be any kind of spicy peppers or even powdered chili!


Is this recipe spicy?

No, this recipe doesn’t contain any chili pepper.

Can I make it vegetarian?

Yes! replace chicken with cheese and onion or use a vegetarian mixture to stuff your entomatadas. We recommend this Mexican-style mushrooms recipe.

How can I make it quicker?

You can speed up this recipe by using rotisserie chicken leftovers or using your favorite brand of canned tomato to make the sauce.

Entomatadas vs Enchiladas

The main difference is that the former has no chilies on it, while enchiladas sauce is based on chilies and rarely contains tomatoes.

Can be frozen?

I don’t recommend freezing entomatada leftovers, but you can make the tomato sauce ahead and freeze for up to 3 months.


Entomatadas de Pollo Recipe

20 entomatadas
These easy entomatadas with chicken are a delicious and budget-friendly recipe made with corn tortillas smothered with a no-spicy tomato sauce and topped with onions, cheese, and cream.
prep 20 minutes
cook 20 minutes
total 40 minutes


  • 20 corn tortillas
  • 1 large chicken breast (boiled and shredded)
  • 1 small red onion (sliced)
  • 1 small white onion (chopped)
  • 1 ½ cups Queso fresco (or Feta, crumbled)
  • ½ cup Mexican crema (read notes)
  • oil (for frying)

For the tomato sauce

  • 5 medium tomatoes
  • 2 cups chicken stock
  • ½ small onion (cut into chunks)
  • 1 tsp oregano
  • 2 garlic cloves (peeled)
  • ground pepper (to taste)
  • salt (to taste)


  • Place tomatoes in a saucepan, cover with water, and cook over medium heat for 15 minutes or until their skin start to falling off.
  • Place tomatoes, onion, garlic, and chicken stock into a blender and blend for 3-4 minutes at high or until you will have a smooth sauce.
  • Add the sauce into a saucepan and season with oregano, salt, and pepper.
  • Bring to simmer and cook for as long as it takes to achieve a thick sauce (about 10 minutes).
  • In a frying pan, heat over medium heat some oil and lightly fry one by one the tortillas on both sides.
  • Place fried tortillas on a plate with paper towels to absorb excess oil.
  • Dredge a tortilla in the sauce then place it on a plate and spoon some shredded chicken and chopped onion in the middle.
  • Fold the tortilla in half (or roll it) and place it on a serving plate. Repeat with all tortillas and chicken.
  • Drizzle with plenty of tomato sauce and then top with cheese, onion slices, and cream.
  • Serve immediately.


For shredded chicken, you can use rotisserie chicken leftovers or boil 2 chicken breast with onion, garlic, and bay leaf until cooked through, then shred it and use it in the recipe.
Nutrition Information
Calories: 180kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 654mg | Potassium: 165mg | Fiber: 6g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Next thing in my list to try! I actually do enjoy more the smokey flavour so thank you for being so specific so I can achieve exactly what I want. Your blog is the best thing I’ve found lately,being stock at home is harder everyday and most of it is because of the repetitive menus all the time, so your ideas give me motivation and purpose, please continue with your work!