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Mexico · Food

Entomatadas de Pollo

45 min
400 kcal
4 servings

By eatmundo · August 3, 2026

Entomatadas de Pollo🇲🇽Alx 91 · CC BY-SA 2.5 · Wikimedia Commons

Soft corn tortillas filled with shredded chicken and drenched in a vibrant, tangy tomato salsa. This comforting classic is both zesty and deeply satisfying.

Ingredients

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4 servings

How to Make It

  • 1

    Boil the 500g chicken breast in 1.5 litres of water with 5g salt until cooked through, about 20 minutes, then shred with two forks.

  • 2

    Simmer the 500g ripe tomatoes and 2 serrano peppers in 1 litre of water for 10 minutes until softened, then drain.

  • 3

    Blend the boiled tomatoes and serranos with 30g cilantro, half the onion, and 5g salt into a smooth red tomato sauce, then pour it into a saucepan and simmer for 5 minutes until slightly thickened; keep it warm.

  • 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 tomato 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

What are Entomatadas de Pollo?

Entomatadas de Pollo are a traditional Mexican dish consisting of corn tortillas filled with shredded chicken and folded or rolled, then smothered in a savory tomato and serrano pepper sauce. They are typically served as a main course for lunch or dinner.

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.

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