Entomatadas de Pollo (Chicken Tortillas in Tomato Sauce)
Soft corn tortillas filled with chicken and rolled in a simple blended tomato sauce, a milder and brighter cousin of enchiladas.
Made with Salsa roja (cooked red salsa) and Mexican chicken stock (caldo de pollo) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.63 a head
- Oven180°C (160°C fan)
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 your ready made salsa roja (see the base recipe) with the caldo de pollo in a wide pan over a medium heat until it simmers. Taste and add salt if needed. Keep on a low heat.
3 min - 2
Heat the oil in a frying pan over a medium heat. Fry the tortillas, one at a time, for 10 seconds per side, just until softened and not crisp. Drain on kitchen paper.
- 3
Dip each tortilla in the warm sauce, fill with a spoonful of shredded chicken, roll up, and lay seam-side down in a shallow dish. Repeat with all 12.
- 4
Pour the remaining sauce over the top and warm in an oven at 180°C (160°C fan) for 10 minutes, until bubbling and the filling is steaming hot all the way through.
10 min - 5
Scatter over the onion, queso fresco and coriander, then drizzle with crema and serve straight away.
Tips
- Dip the fried tortillas in hot sauce quickly. They soak up sauce and fall apart if left too long.
- Entomatadas are traditionally milder than enchiladas. Choose a mild salsa roja, or add a spoon of salsa taquera for heat.
- Leftover roast chicken or the shredded chicken from your caldo base is perfect here.
Storing and freezing
Best served immediately. Leftovers keep in the fridge for up to 2 days; cool within 1 to 2 hours and reheat in the oven until steaming hot all the way through.
Questions
What is the difference between entomatadas and enchiladas?
Entomatadas use a tomato-based sauce, usually mild and bright. Enchiladas use a chilli-based sauce, often red guajillo or green, and are normally spicier.
Can I use ready made tortillas?
Yes, but check for wheat if you need gluten free. Corn tortillas bought in the UK are often made with masa harina and are gluten free; flour ones are not.
Can I make it dairy free?
Yes. Leave off the cheese and crema and top with sliced avocado instead. The filling and sauce do not contain dairy, gluten, egg or nuts.
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.