Entomatadas con Pollo y Crema (Creamy Chicken Tomato Enchiladas)
Corn tortillas filled with shredded chicken and smothered in a smooth, mild tomato salsa, topped with crumbly fresh cheese.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the salsa roja (see the base recipe) in a wide pan to a gentle simmer. If very thick, loosen with a splash of water.
- 2
Heat the oil in a frying pan. Fry each corn tortilla (see the base recipe) for 10 seconds each side so it is soft but not crisp, then dunk in the warm salsa and lay on a plate.
- 3
Fill each tortilla with a spoonful of pollo deshebrado (see the base recipe) and fold or roll.
- 4
Place 2 entomatadas on each plate and spoon over the extra salsa.
- 5
Top with onion, queso fresco, soured cream and coriander. Serve at once.
Tips
- Keep the salsa hot but not boiling, so the tortillas soak up flavour without breaking.
- Entomatadas are traditionally tomato forward and mild, not fiery.
- For a baked version, put in a dish with grated cheese and bake at 200C (180C fan, gas 6) for 12 minutes.
Storing and freezing
Best eaten straight away. Leftovers keep up to 2 days in the fridge, reheat until steaming hot all the way through.
Questions
How are entomatadas different from enchiladas?
Entomatadas use a tomato salsa, often with only mild chillies, while classic red enchiladas use a dried chilli sauce.
Can I use green salsa?
That would be enchiladas verdes, a different dish. This recipe uses the red tomato salsa.
Can I make them dairy free?
Leave out the queso fresco and soured cream and add sliced avocado instead.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.