Chicken Entomatadas are a delicious and comforting Mexican dish, perfect for a weeknight dinner or a special occasion. These crispy corn tortillas are generously filled with tender shredded chicken, then drenched in a vibrant, rich tomato sauce – a symphony of savory and slightly spicy flavors. The combination of textures, from the satisfying crunch of the tortilla to the juicy chicken, creates an unforgettable culinary experience. They're surprisingly easy to make, even for beginner cooks, resulting in a dish that’s both impressive and satisfying.
This recipe provides a step-by-step guide to creating authentic Chicken Entomatadas, ensuring you achieve perfectly crispy tortillas and a flavorful, vibrant sauce. From preparing the chicken to assembling the final dish, we'll walk you through each stage, equipping you with the knowledge to recreate this Mexican masterpiece in your own kitchen. Let's get started!
Tools Needed
- Blender
- Pan
- Comal or griddle
Ingredients
- Chicken breast
- Tomatoes
- Guajillo chilies
- Onion
- Garlic: 1 clove
- Oil
- Dried oregano
- Salt
- Water
- Garlic powder
- Pepper powder
- Vinegar
- Tortillas
- Lettuce
- Avocado
- Cream
- Cheese
- Spicy sauce
Step-by-Step Instructions
Step 1. Prepare the Red Sauce
- Heat oil to taste. Wash and chop tomatoes and chilies. Crush a clove of garlic.
- In hot oil, fry onion, then add guajillo chilies and garlic. Fry without burning, using medium-low heat.
- Add tomatoes, increase heat slightly, and cook for about 5 minutes, stirring occasionally.
- Blend guajillo chilies with very little water. Strain and set aside.
- Blend tomatoes with other ingredients and minimal water. Blend very well. Add more water if needed.
- Add dried oregano, salt, and let it boil for about 5 minutes. Adjust salt and water consistency.
Step 2. Cook the Chicken
- Cook, shred, and fry chicken).
- Wash chicken with vinegar and salt (optional). Add to hot oil; season with salt, garlic powder, and pepper powder. Cook in its own juice.
- Once the chicken liquid evaporates, add onion and fry until golden brown. Add three large spoonfuls of the red sauce.
Step 3. Assemble the Entomatadas
- Add a pinch of dried oregano (optional). Heat tortillas on both sides on a hot griddle until softened.
- Reheat the red sauce. Fill tortillas with chicken, roll them up, and add more sauce on top.
Step 4. Garnish and Serve
- Add spicy red sauce, cream, cheese, lettuce, tomato, onion (optional), avocado, more cheese and cream.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Use medium-low temperature when frying chilies and garlic to prevent burning.
- Blend the sauce very well for a smooth consistency.
- The red sauce should be neither too thick nor too liquid.
- There are other ways to make chicken entomatadas, but this method results in better taste.
- Garnish as desired with cream, cheese, lettuce, tomato, onion, and avocado.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I use different types of tortillas for Entomatadas?
While corn tortillas are traditional, you can experiment with flour tortillas for a softer texture. Keep in mind they may not crisp up as well.
2. How can I make the tomato sauce spicier?
Add a pinch of cayenne pepper, a few slices of jalapeño, or a dash of your favorite hot sauce to the tomato sauce while it simmers.
3. What can I serve with my Chicken Entomatadas?
They're delicious on their own, but you can also serve them with Mexican rice, refried beans, guacamole, sour cream, or a simple salad.
With their crispy tortillas, tender chicken, and vibrant tomato sauce, these Chicken Entomatadas are a true taste of Mexico. This recipe is a fantastic way to impress your friends and family with a relatively simple yet incredibly flavorful dish. So gather your ingredients, follow the steps, and enjoy the delicious results!