Entomatadas Verdes

These Entomatadas Verdes are made with fried corn tortillas filled with tender delicious shredded chicken, crumbled queso fresco (Mexican cheese) and smothered with a tangy green tomatillo salsa and topped with cilantro, onion and crumbled cheese. You commonly see entomatadas with red tomato based sauce, but when I think of entomatadas I think of them with salsa verde, since that's how I grew up eating them. This recipe is really easy to make, so delicious and can be enjoyed for lunch or dinner.

Why you will love these chicken entomatadas verdes (green salsa entomatadas)

They are easy to make with leftover chicken or store bought rotisserie chicken. They are easy to put together and so comforting to eat.

What are entomatadas

Entomatadas are similar to enchiladas, but instead of the sauce being a chili base, they are made out of a tomato base. Entomatadas are commonly made with a red tomato base, but also can be made with green tomatillo salsa. Just like enchiladas they are filled with cheese, shredded chicken or any filling of choice. My favorite filling is with queso fresco and shredded chicken. Enmoladas are also very similar to entomatadas, but are made with mole sauce.

Ingredients you’ll need

• corn tortillas work best here instead of flour tortillas
• shredded chicken- you can make shredded chicken from scratch, use left over chicken or store bought rotisserie chicken. You need about four cups of shredded chicken.
• crumbled queso fresco (Mexican cheese)- if you can't find queso fresco substitute with crumbled feta cheese, mozzarella cheese or Monterrey Jack cheese
• tomatillos - you need at least 6-7 small tomatillos or 4 large tomatillos
• cilantro - 3-4 sprigs for the salsa and about a ⅓ cup for topping
• onion - sliced white onion for topping and the salsa
• garlic clove
• kosher salt
• jalapeño - stem, seeds and membrane removed
• oil - vegetable oil is good neutral oil and also good for frying

Step by step instructions

Step 1: Make the green salsa

Start by making the green salsa. Add tomatillos, garlic clove, and jalapeño to a saucepan and cover in water. Bring to a boil and simmer for ten minutes until soft. Then set aside to cool down for a few minutes. In a food processor or blender add 3-4 sprigs of cilantro, ¼ cup of sliced white onion, oregano and salt. Blend until smooth.

Step 2 Prep your corn tortillas

Transfer the salsa to a deep bowl, big enough to dip the corn tortillas. In a skillet add about 2 tablespoons of vegetable oil on medium high heat. Add the corn tortillas for a few seconds on each side, flipping them carefully with tongs to prevent from tearing. Then set aside on top of napkins or paper towels to remove the excess oil.

Step 3 Assemble the entomatadas

Heat your chicken in the microwave for about 60-90 seconds to warm up. If salsa has been sitting at room temperature for too long you can also heat in the microwave for a few seconds to warm up. Dip your corn tortillas in the green salsa bowl. Flip both sides to coat them with the salsa and transfer to a serving plate. Add in your filling, shredded chicken and queso fresco and fold in half. This process is done fairly quickly to prevent them from getting cold.

Step 4 Add the toppings

Finish the chicken entomatadas with the toppings. Top with cilantro, sliced white onion, crumbled queso fresco and more salsa on top. If you have Mexican crema you can also drizzle some on top and serve immediately. This entomatada recipe makes about 16-18 entomatadas.

How to enjoy these salsa verde chicken entomatadas?

You can serve with a side of Mexican style rice, some beans or salad. Or you can just enjoy alone topped with all the toppings (this is how I normally eat them)

Substitutions and Variations

• chicken - Left over chicken works great for this recipe. You can use store bought rotisserie chicken or make your own. I like using my quick instant pot shredded chicken recipe if I have extra chicken in the fridge.
• queso fresco - You can use mozzarella, crumbed feta or monterrey jack if you can't find queso fresco at your local store.
• Instead of adding chicken you can definitely just do cheese filling, and you can even do shredded beef, but I really love how the chicken and the cheese comes together in these entomatas.

Storing tips

Entomatadas can be stored in an airtight container in the refrigerator for up to four days. These are best served fresh, but can be re-heated in the microwave and enjoyed for up to four days.

Other delicious recipes with green salsa

• Pozole Verde with chicken
• Spaghetti Verde
• Roasted tomatillo salsa