Entomatadas with Pulled Chicken (Tomato-Sauced Tortillas)

Corn tortillas coated in warm tomato sauce give entomatadas their soft, saucy character, with a style closer to enchiladas than tacos but usually lighter and brighter in flavour. In this version, the sauce is blended from ripe tomatoes, onion, garlic and mild guajillo chilli powder, then simmered just long enough to lose its raw edge while keeping a fresh tomato tang. Pulled chicken makes the filling simple and satisfying, while cotija adds a salty crumble and coriander brings freshness. Best served straight away, they suit an easy Mexican-style dinner where the sauce is the centre of the dish.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Mexican home cooking
Spice level Mild
Cooking style Make-ahead friendly • Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Simple sauce with depth: Blending tomato, onion, garlic and guajillo chilli powder creates a smooth base that becomes fuller and less raw-tasting after a short simmer.
  • Bright, balanced finish: Ripe tomatoes and lime keep the sauce lively, while cotija adds a salty contrast to the mild chilli warmth.
  • Best assembled to order: Dipping each tortilla just before serving keeps the dish saucy without letting the tortillas collapse too far.

Get the most out of this recipe

Adjust the heat

  • For a gentler sauce: Reduce the guajillo chilli powder slightly and balance the finished sauce with extra lime if it needs brightness.
  • For more warmth: Add more guajillo chilli powder after the sauce has simmered, tasting as you go so the tomato flavour still comes through.
  • Let the sauce settle: Taste the chilli level after simmering rather than straight from the blender, as the flavour softens once cooked.

Ingredient notes

  • Use corn tortillas: Corn tortillas give entomatadas their characteristic flavour and hold up better to dipping than very soft flour tortillas.
  • Choose ripe tomatoes: Ripe tomatoes make a brighter, rounder sauce; under-ripe ones can taste flat even after simmering.
  • Cotija alternatives: Feta works as a salty substitute for cotija, but it has a tangier flavour, so use it as a finishing cheese rather than mixing it into the sauce.

Texture tips

  • Dip just before serving: Coat and fill the tortillas close to serving time so they stay tender and saucy rather than falling apart.
  • Warm the tortillas first: Briefly warming the tortillas makes them pliable enough to fold without cracking when dipped in the sauce.
  • Simmer to the right consistency: The sauce should lightly coat the tortillas; if it seems too loose, simmer gently for a little longer before dipping.

Make-ahead tips

  • Keep the components apart: Store the tomato sauce and pulled chicken separately, then warm and assemble just before eating.
  • Reheat gently: Warm the sauce over low heat until hot and loosen it with a little water if it has thickened in the fridge.
  • Assemble at the last minute: Wait to dip and fold the tortillas until serving so the finished entomatadas keep their shape.

Equipment you'll need

Blender Chef’s knife Cutting board Large frying pan Saucepan Tongs
Ingredients
Instructions
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  1. Put the chicken in a saucepan and cover with water. Bring to the boil, then reduce to a gentle simmer and cook for 12–15 minutes until cooked through. Lift out to a plate to cool slightly, then shred into pulled chicken.
  2. Roughly chop the tomatoes, onion and garlic. Blend with the guajillo chilli powder and 250 ml water until smooth. Taste and adjust the chilli level later once simmered.
  3. Heat the vegetable oil in a saucepan over medium heat. Carefully pour in the blended tomato sauce and simmer for 8–10 minutes, stirring occasionally, until slightly thickened and no longer raw-tasting. Squeeze in the lime juice and keep the sauce warm on low heat.
  4. Warm the tortillas in a large frying pan over medium heat for about 20–30 seconds per side until pliable. Working one at a time, dip each tortilla into the warm sauce using tongs, coating both sides. Lay it on a plate, add a line of pulled chicken, then fold in half.
  5. Spoon a little extra sauce over the entomatadas. Crumble over the cotija cheese and scatter with fresh coriander. Serve straight away while hot and saucy.

Made this recipe? Rate it — a comment is optional.

Recipe notes

Tips

  • Keep the sauce at a gentle simmer, not a rapid boil, so it thickens without splattering and stays bright.
  • If serving anyone vulnerable, make sure the chicken is cooked until piping hot all the way through before shredding.

Substitutions

  • Replace cotija cheese with feta cheese for a similar salty finish.
  • Replace chicken breast with chicken thighs for juicier pulled chicken.

Storage

  • Refrigerate up to 3 days
  • Store the sauce and pulled chicken separately in airtight containers. Reheat the sauce gently in a saucepan and warm the chicken until piping hot, then dip and fill tortillas just before serving to prevent them turning soggy.

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Entomatadas with Pulled Chicken (Tomato-Sauced Tortillas)
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Recipe overview

  • Servings: 4 servings
  • Total time: 40min (25min active)
  • Difficulty: Easy
  • Cuisine: Mexican
  • Allergens:
    Milk
Beginner friendly Kid friendly
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Equipment you'll need

Blender Chef’s knife Cutting board Large frying pan Saucepan Tongs
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