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Salsa verde chicken entomatadas topped with cilantro, onion slices, and queso fresco on a plate with a side of tomatillo salsa and crumbled mexican cheese

Entomatadas Verdes

These Entomatadas Verdes are made with fried corn tortillas filled with tender delicious shredded chicken, crumbled  queso fresco and loaded with a tangy green tomatillo salsa, topped with cilantro, onion and crumbled cheese.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 781 kcal

Ingredients
  

Green Salsa

  • 6-7 small tomatillos
  • 1 jalapeno pepper (stem, seeds and membranes removed)
  • 1 garlic clove
  • ¼ cup onion (roughly chopped or sliced)
  • ⅛ teaspoon oregano
  • ½ teaspoon kosher salt
  • 2 tbps cilantro (3-4 sprigs)

Entomatadas

  • 16-18 corn tortillas
  • 2 tablespoon vegetable oil
  • 4 cups shredded chicken
  • 1-2 cups queso fresco (crumbled)

Toppings

  • ⅓ cup cilantro (chopped)
  • 1 cup onion (thinly sliced)
  • 1 cup crumbled queso fresco (Mexican cheese)

Instructions
 

  • 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.
  • In a food processor or blender add the cooked tomatillos, jalapeño, garlic, 3-4 sprigs of cilantro, ¼ cup of sliced white onion, oregano and salt. Blend until smooth. Set aside.
  • 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.
  • Assemble the entomatadas - Heat shredded chicken in the microwave for about 60-90 seconds to warm up and set aside.
  • Dip your corn tortillas in the green salsa bowl. Flip both sides to coat them with the salsa and transfer to a plate
  • Add in your filling: shredded chicken and crumbled queso fresco (1-2 tbsp) and fold in half.
  • Top with cilantro, sliced white onion, crumbled queso fresco and more salsa on top and serve immediately.

Notes

* Queso fresco can be substituted with feta cheese, mozzarella or Monterey jack if you can't find queso fresco in your local store. 
*Right before assembling the entomatadas you can heat the green salsa in a microwave safe bowl for about 30 seconds,  if it's been sitting too long at room temperature 

Nutrition

Calories: 781kcal
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