Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with crumbled cheese or shredded chicken and covered in a homemade tomato sauce.
Entomatadas recipe
This entomatadas recipe is a classic Mexican dish and a close cousin to enchiladas. The main difference is the sauce. Instead of a chile-based sauce, entomatadas are made with a simple tomato sauce that’s natural and flavorful. That’s exactly where the name comes from.
The tomato sauce can be made ahead, which makes putting everything together fast when it’s time to cook.
This is hands down one of my favorite meals. I could eat six without thinking twice and still want more. Total weakness. I never say no to entomatadas!
My favorite way to serve them is with a big bowl of sopa or fideo soup and a cold glass of horchata on the side. Simple, filling, and very much a comfort meal.
♥️ xo, Ana
***This post was originally published on Dec 2015. It has been updated to be more helpful.
Want to hear something funny? When I ask Mr. Delish what he wants for dinner and he says “Hakuna Matatas” I know exactly what he means! I guess he has trouble saying “Entomatadas” hehe!
Quick Recipe Notes
Prep ⏰Cook ⏲️Rest ⏱️Total Time15 mins25 mins0 mins40 mins
🍽️ Servings: 12 Entomatadas
⭐️ Difficulty: Moderate
♥️ What’s to love: Wholesome ingredients, soft interiors, crackly tops–just like the classic cookie recipe but made with whole grains!
🛒 Featured Ingredients: Tomatoes, jalapeños, onions, corn tortillas and the filling: 2 to 3 cups crumbled queso fresco, cotija cheese or shredded chicken.
**You’ll find the complete recipe and ingredient list in the card at the end.**
How To Make Entomatadas (Step by step)
Make the tomato sauce
- Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Rotate to make sure all sides are roasted evenly.
- Heat two tablespoons of oil over medium to high heat in a separate medium to large pan. Saute the onion and garlic and until onion is translucent, about 3 minutes.
Pro Tip: When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.
- Blend everything: Once the tomatoes and onions have cooled off, add all the veggies to a blender along with 1/2 cup of water.
- Puree until smooth. Note: Remove the tomato stems prior to blending. Keep skin on the tomatoes as it adds amazing flavor!
- Lastly, pour the tomato mixture in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low and simmer for about 10 minutes.
The Tortillas
Heat half the oil in a large skillet on medium-high heat. When the oil is very hot (but not smoky), add one tortilla at the time and cook each side for about 4 to 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long.
As you fry each tortilla, drain any excess oil by tapping it into the pan then place on a plate with a paper towel. Repeat with remaining tortillas and add more oil if necessary.
Assemble
- To assemble the them, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with your favorite filling and either fold the tortilla like a taco or roll them like an enchilada.
- Top with remaining sauce and sprinkle with queso fresco and other toppings of your choice.
- Serve immediately as they are best when eaten warm and before the tortilla gets too soggy.
Make Ahead
If you want to save time when cooking entomatadas, you can make the sauce up to two days ahead and store in the fridge. Prepping your fillings and garnishes can also be done ahead and reserve for when ready to cook.
Choose your Toppings
Garnish with your favorite toppings. Here are a few ideas:
- Crumbled queso fresco
- Mexican crema
- Sliced avocado
- Shredded lettuce
- Chopped white onion
- Cilantro
- Hot sauce and a squeeze of lime juice (this one is a must for me!)
What to serve with
Here are some of my recommendations for what to serve with entomatadas:
Other enchilada recipes you will love!
Print Recipe:
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Make the tomato sauce:
-
Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Turn all sides to make sure all sides are roasted evenly.
-
In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes.
- Once the tomatoes and onions have cooled off, add the tomatoes, jalapeno, garlic & onion to a blender along with ½ cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
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Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low. Simmer for about 10 minutes.
Make the entomatadas
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Heat two tablespoons of oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they’re not fried for too long (See video on blog post on how to do this quick frying)
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As you fry each tortilla, place on a plate with a paper towel to drain excess oil. Repeat with remaining tortillas and add more oil if necessary.
-
To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some queso fresco or shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada.
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Top with remaining sauce and sprinkle queso fresco and other toppings of your choice.
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Serve immediately as they are best when eaten warm before the tortilla gets too soggy.
When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.
Serving: 3entomatadas | Calories: 390kcal | Carbohydrates: 34g | Protein: 20g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 429mg | Fiber: 5g | Sugar: 3g
FAQ
What’s the difference between entomatadas vs enchiladas?
The process of making Entomatadas and Enchiladas is the same. However, the entomatada sauce is not spicy since it’s tomato based and does not contain chile. Enchilada sauces are chile based ony and spicy.
Can you make entomatadas with canned tomato sauce?
Yes you can! Just heat the tomato sauce in a saucepan and add spices to give more flavor. Simmering the tomato sauce for 5 to 8 minutes will remove any can flavor.
Do you peel tomatoes before putting in blender?
For this entomatada sauce I do not peel the tomatoes as they add extra texture and flavor to the sauce.