Enchiladas Entomatadas are corn tortillas filled with rotisserie chicken, vegetables, cheese or mashed potatoes and covered in a delicious tomato sauce. You can add your favourite chilli pepper to the sauce for an extra kick. Garnish with feta cheese, pickled onions and sour cream. The perfect meal for any day of the week, for breakfast, lunch or dinner.
For the entomatadas:
- 6 corn tortillas
For the tomato sauce:
- 5 medium size red tomatoes (Roma or in vine tomatoes work well for this recipe), cut in large pieces
- 1/2 medium size onion, cut in chunks
- 2 cloves of garlic
- 1/4 cup of cilantro, leaves and stems
- 2 cups of vegetable or chicken stock
- 1 tsp. salt
- A pinch of pepper
- 2 tbsp. of vegetable broth mix or chicken broth in powder
- 1 serrano or jalapeño fresh pepper (optional)
- Olive oil
For the filling:
- Shredded rotisserie chicken (in a skillet at medium heat add 2 tbsp. of olive oil, fry 1/2 onion finely chopped until caramelized, add the chicken, season with salt, pepper and a pinch of paprika).
- Potatoes and carrots (Chop in small cubes 1 large size baking potato and 2 medium size carrots, cook in boiling water until tender. In a skillet at medium heat add 2 tbsp. of olive oil, fry 1/2 onion finely chopped until caramelized, add the potato and carrots. Season with salt and pepper, 1 tbsp. vegetable or chicken broth mix).
- Mexican-style mashed potatoes recipe
- Cheese cubes (Mozzarella or manchego work well for this recipe)
- Pickled onions (finely chop 1 small onion, add the juice of 1 lime and a pinch of salt; let it rest for 15 minutes)
- Crumbled feta, cotija cheese or queso fresco, or shredded mozzarella cheese
- Sour cream
- Cilantro leaves
Prepare your favourite filling and reserve.
In a skillet at medium heat, fry the tomatoes, onion, garlic and serrano or jalapeño pepper (optional) with 2 tbsp. of olive oil for approximately 15 minutes. Let the ingredients char for a smokey flavour. Blend** all the ingredients with cilantro and 2 cups of vegetable or chicken stock.
In a sauce pan, heat 2 tbsp. of olive oil. Add the mixture and bring to simmer, cook for 15 to 20 minutes to thicken the sauce. Season with vegetable broth mix or chicken broth mix in powder, salt and pepper.
How to thickening your sauce even more: Mix 2 teaspoons of corn starch with 1/4 cup of water at room temperature. Add to the sauce and let it simmer for 10 more minutes.
Heat your corn tortillas in the stove using a shallow skillet or comal at medium temperature; alternatively, heat them in the microwave for 40 seconds. Cold tortillas are more difficult to manipulate and break easily plus, charring them a little bit in the comal gives them a smokey flavour.
Cover your tortillas with the tomato sauce, inside and outside. Add your preferred filling and toppings.
Buen provecho! Enjoy!
** Be careful! When putting hot ingredients in the blender; remove the lid insert or removable center cap and cover the open cap hole with a clean dish towel or cloth instead. This will allow the release of steam without making any mess.