🇲🇽 Mexico · Food
Entomatadas de Pollo
By eatmundo · August 3, 2026
🇲🇽 MXSoft corn tortillas filled with shredded chicken and drenched in a vibrant, tangy tomatillo salsa. This comforting classic is both zesty and deeply satisfying.
Ingredients
check them off as you prepareHow to Make It
- 1
Boil the 500g chicken breast until cooked through, about 20 minutes, then shred with two forks.
- 2
Simmer the 500g tomatillos and 2 serrano peppers in water for 10 minutes until softened, then drain.
- 3
Blend the boiled vegetables with 30g cilantro, half the onion, and 5g salt into a smooth green sauce.
- 4
Heat 50ml oil in a skillet and lightly flash-fry the 12 tortillas for 5 seconds per side to soften.
- 5
Drain the excess oil on paper towels, then fill each tortilla with a spoonful of shredded chicken and roll tightly.
- 6
Place rolls in a shallow dish, cover generously with the warm green sauce, and garnish with remaining chopped onion.
- 7
Wait 2 minutes for the sauce to soak into the tortillas before serving to ensure the best texture.
- 8
Serve immediately while hot, perhaps with a side of cream or cheese if desired.
Frequently Asked Questions
Should I fry the tortillas?+
Frying them for just a few seconds keeps them from falling apart when drenched in salsa.
Are they the same as enchiladas?+
They are similar, but usually feature a simpler, often fresher salsa without the elaborate chili dried-pepper base.
Can I use rotisserie chicken?+
Yes, leftover cooked chicken is an excellent time-saver for this recipe.
Is it spicy?+
The spiciness depends on the serrano peppers; remove seeds if you prefer a milder sauce.
