Not every Mexican dish has to be spicy! These entomatadas are the perfect, delicious solution when you want to make Mexican food that is easy, so tasty, and not spicy. These red enchiladas are called entomatadas, made with a lovely tomato sauce. Fill them up with chicken, cheese or veggies, just remember to use real corn tortillas for a full-flavoured authentic experience.
Tomato Sauce
-5 large ripe tomatoes
-water, enough to cover the tomatoes
-2 garlic cloves
-½ white onion
-1 jalapeno (optional)
-1 tsp oregano
-½ tsp cumin
-black pepper, to taste
-salt, to taste
1 Cook the tomatoes, garlic, onion, and jalapeno (if adding) in plenty of water for 15 minutes or until the tomato's skin starts to come off. Carefully remove the tomato skins.
2 Transfer the peeled tomatoes, jalapeno (if using), garlic and onion to a blender without the cooking water. Blend until smooth.
3 Heat up a little bit of vegetable oil in a frying pan and once hot, pour the tomato sauce over and cook in low heat until the sauce thickens. Season with oregano, cumin, salt, and pepper to taste. The sauce should be thick. The more it cooks, the deeper flavour and colour it gets too!
4 Keep the tomato sauce hot.
Entomatadas
-corn tortillas (this recipe yields between 10 to 13 enchiladas, depending on how big you make them.
-2 chicken breasts, cooked and shredded *see below for other filling options!
-1/4 white onion, sliced
-1 cup feta cheese, crumbled
-lettuce, finely sliced
-vegetable oil, the necessary
1 Add enough oil to cover the bottom of a frying pan. Bring up the heat to medium-high
2 Light-fry the corn tortillas, one at a time, for a few seconds on each side. We don’t want to toast them, just to make them pliable again.
3 Transfer the tortillas to a kitchen paper-lined plate to absorb any excess oil for a few seconds.
4 Dip the lightly fried corn tortilla into the tomato sauce and transfer to the serving plate. Add chicken and fold in half.
5 Continue to light-fry the corn tortillas, remove excess oil, dip in tomato sauce, and fill and fold until you have used all your tortillas.
6 Laddle over any leftover tomato sauce over the entomatadas.
7 Serve with fresh lettuce on top, and crumbled feta cheese, and enjoy!
Notes
- Add the jalapeno only if you are ok with a touch of spiciness.
- This recipe works great with any other filling! Chicken is a classic but works great with veggies or cheese instead.
- For a smokey twist, add Chipotles in Adobo to the sauce to taste!
Like this recipe? Check out our previous enchilada recipes! These Enchiladas Rojas are absolutely fantastic or how about Enmoladas! Enchiladas with mole sauce. Have you tried them?
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