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These easy and delicious Mexican entomatadas are stuffed with cheese and covered in a flavorful tomato sauce. Top with Mexican crema and cilantro for a delicious meal that’s ready in only 25 minutes!
If you’re looking for a quick and easy meal, then entomatadas are for you! Corn tortillas are stuffed with cheese and covered in tomato-based sauce to create this savory and satisfying recipe that can be enjoyed any time of the day. All you have to do is quickly blend and heat the sauce, fry your tortillas, add the stuffing, and layer on all of your favorite toppings.
Entomatadas are easy to make, vegetarian-friendly, and ready to eat in about 20 minutes. You can choose to keep the sauce mild or up the spice levels by adding more chile peppers.
What Are Entomatadas?
Entomatadas are basically enchiladas that are covered in a tomato-based sauce instead of a chile-based enchilada sauce like this easy enchilada sauce or this authentic enchilada sauce.
They’re traditionally filled with queso fresco (a mild and fresh Mexican cheese), but you can also add more ingredients like beans and meat.
Ingredients
- Roma tomatoes: Cooked Roma tomatoes are the base of this sauce recipe. Their deep flavors come through after simmering on the stove for a few minutes.
- Onion, garlic, and jalapeño: A little bit of savoriness and spice goes a long way in the sauce. I don’t recommend increasing the amount of onion, garlic, and peppers in this recipe, or else your sauce will end up more like a red salsa.
- Broth: You can use either chicken or vegetable broth to add savory layers of flavor to the tomato sauce.
- Vegetable oil: Used to lightly fry the tortillas.
- Corn tortillas: These hold up well under the liquid from the sauce and creaminess from the cheese after being lightly fried. You can make your own corn tortillas or use store-bought ones.
- Queso fresco: For stuffing! If you can’t find queso fresco, you can use shredded mozzarella or Monterey Jack.
- Toppings: To finish your entomatadas, top them with Cotija cheese or more queso fresco, Mexican crema or sour cream, cilantro, diced white onion, avocado, sliced jalapeño, or anything else you like!
How to Make Entomatadas
Blend the tomatoes, onion, jalapeño, garlic, broth, and salt until it’s completely smooth.
Heat some oil in a large skillet, pour in the sauce, and bring it to a simmer. Lower the heat for a few minutes before covering.
Fry the tortillas: In a separate skillet, heat up some oil and lightly fry the tortillas for 30 seconds on each side.
Drain off any excess oil from the lightly fried tortillas on a plate lined with paper towels.
Assemble: Dip each fried tortilla in the tomato sauce, place it on a plate, and fill it with queso fresco. Fold it over and spoon on all of your favorite toppings and garnishes.
Tips
- To make these spicy, don’t remove the seeds from the jalapeño before blending, add 1 additional jalapeño, or swap the jalapeño for a serrano pepper.
- Can’t find queso fresco? Shredded mozzarella or Monterey jack will also work.
- Fill your entomatadas with any extras you like, whether it’s different kinds of cheese, black beans, cooked shredded chicken, carnitas, or barbacoa.
Serving Suggestions
To serve your entomatadas, add a scoop of Mexican rice, cilantro lime rice, or refried beans on the side. Tailor your recipe and servings to fit the time of day, whether you’re serving them for breakfast, lunch, or dinner!
Storing and Freezing
I don’t recommend storing or freezing leftover entomatadas as they tend to become soggy. It’s best to make the sauce ahead of time and assemble the fillings and tortillas before serving so they remain fresh.
To store the sauce, keep it in a sealed jar or container in the fridge. It will stay fresh for a few days until you’re ready to heat it up on the stove and make your entomatadas.
To freeze the sauce, keep it in an airtight container and freeze for up to 3 months. Let it thaw overnight in the fridge or reheat in a pan on the stove right from frozen.
More Recipes
Entomatadas
Ingredients
- 6 Roma tomatoes
- ¼ medium white onion
- 1 jalapeño pepper, seeds removed
- 1 clove garlic
- 1 teaspoon kosher salt
- ½ cup broth (chicken or vegetable)
- 1 teaspoon olive oil
- 1 cup vegetable oil, for lightly frying tortillas
- 12 corn tortillas
- 10 ounces queso fresco, for stuffing
- For topping: cotija cheese, Mexican crema or sour cream, cilantro, diced onions
Instructions
- Add tomatoes, onion, jalapeño, garlic, salt, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.
- Add olive oil to a large skillet over medium heat. Add the blended tomato mixture and bring to a simmer.
- Reduce heat to low and simmer for 6-8 minutes until slightly thickened. Cover and set aside.
- Heat vegetable oil in a small skillet over medium-high heat. Lightly fry the corn tortillas for 30 seconds, flipping halfway through, and then transfer them to a plate lined with paper towels to drain off any excess oil.
- Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.
- Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, cilantro, and diced onions.
- Serve immediately.
Video
Notes
- To make spicy entomatadas, you can leave in the seeds of the jalapeño, add 1 additional jalapeño, or swap it completely for a serrano pepper.
- Can’t find queso fresco? Shredded mozzarella or Monterey Jack will also work.
- Fill your entomatadas with any extras like instant pot black beans, cooked shredded chicken, pressure cooker carnitas, or veggies.
- I don’t recommend storing or freezing leftover entomatadas, as they tend to become soggy. It’s best to make the sauce ahead of time and assemble the fillings and tortillas before serving so they remain fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for my spanish class. My sauce came out a little more liquidy than I thought it would, but it was so so flavorful! I also added black beans to mt tacos. I think next time I will add tomatillos to the sauce for even more flavor.
These are so good, and so easy. I was ultra lazy and didn’t even use a blender. Just chopped everything fine and proceeded with cooking the sauce as written. Amazing flavors and so fast! Thank you for your wonderful recipes!
I love your recipes ♥️♥️
Love your recipes! Could you post a recipe for Mexican Shrimp Cocktail? Thanks for the yummy recipes!