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Entomatadas are a classic Mexican dish made with corn tortillas, queso fresco, and a mild and tasty tomato sauce. It’s a quick and comforting meal ready in 30 minutes!
A Note from Isabel
I discovered entomatadas later in life thanks to my sister, and honestly, I can’t believe it took me so long to try them. Growing up, my mom always made us her amazing cheese enchiladas with homemade authentic enchilada sauce, but my sister, who’s lived all over Mexico, was the one who introduced me to entomatadas, and I was instantly hooked.
What I love about them is how simple and approachable they are. The sauce is just tomatoes, onion, jalapeño, garlic, and a few spices, but the flavor you get is incredible – bright, fresh, and comforting without being spicy. It’s basically enchiladas’ milder cousin, which makes them perfect for kids or anyone who doesn’t love a lot of heat.
These days, they’re one of my go-to comfort meals. They feel special, but they come together in under 30 minutes, and everyone at the table is happy.
What Are Entomatadas?
Entomatadas are similar to enchiladas but are covered in a tomato-based sauce instead of a chile-based sauce. They’re traditionally made with lightly fried corn tortillas filled with queso fresco (a mild and fresh Mexican cheese), but you can also add more ingredients like beans and meat. The tortillas are usually folded over instead of rolled, though rolling them is still acceptable.
They’re a super quick and budget-friendly meal that’s perfect for weeknight dinners or easy lunches.
Ingredients You’ll Need
- Roma tomatoes: The base of the sauce. 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.
- Cumin and Mexican oregano: Add a touch of warmth and signature Mexican flavor. If you can’t find Mexican oregano, you can use regular oregano.
- Corn tortillas: These hold up well in the sauce after being lightly fried (a signature Mexican technique that prevents them from tearing easily). You can make your own corn tortillas or use your favorite store-bought variety.
- Queso fresco: Mild, creamy, and traditional. If you can’t find queso fresco near you, you can make your own following my homemade queso fresco recipe, or use shredded mozzarella or Monterey Jack in a pinch.
- Toppings: Mexican crema or sour cream, cotija, cilantro, onion, avocado, or sliced jalapeño.
(This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.)
How to Make Entomatadas
Make the tomato-based sauce. Blend the tomatoes, onion, jalapeño, garlic, broth, cumin, oregano, and salt until it’s completely smooth.
Simmer the sauce. Cook it in a skillet with olive oil for 6–8 minutes until slightly thickened.
Fry the tortillas. Quickly fry each tortilla in oil (about 30 seconds per side) so they hold up to the sauce. Drain on paper towels.
Assemble. Dip each tortilla in the sauce so it coats both sides.
Serve. Fill with queso fresco, fold, and top with extra sauce and garnishes.
Recipe Tips
- Don’t skip frying the tortillas. Frying the tortillas is an essential step that keeps them from falling apart once dipped in the sauce. If you don’t want to fully fry them, you can spray them with a little oil and toast them in a skillet or comal.
- Can’t find queso fresco? Mozzarella, Monterey Jack, Chihuahua, or Oaxaca all work.
- Make it kid-friendly. This recipe is very mild, but to make it extra kid-friendly, you can omit the jalapeño in the sauce or use bell peppers instead. You can also roll them up like enchiladas and use melting cheese like mozzarella or Monterey Jack.
- Make-ahead friendly. You can prep the sauce in advance, but wait to assemble until you’re ready to eat. Otherwise, they’ll get soggy.
Frequently Asked Questions
Enchiladas are covered in a chile-based sauce, while entomatadas use a tomato-based sauce. The flavor of entomatadas is lighter and fresher.
Yes. I suggest spraying them with a little oil and heating them in a skillet or comal to get a little toasty.
Absolutely. Entomatadas usually feature a simple queso fresco filling, but to make it heartier and more filling, you can add shredded chicken, carnitas, barbacoa, pinto beans or black beans, or nopales. You can also swap the queso fresco for a melty cheese like Monterey Jack, mozzarella, Chihuahua, or Oaxaca cheese.
Using thick and quality tortillas will help prevent breakage. You can also fry them a little longer to help them crisp up and keep their shape.
Serving Suggestions
Serve your entomatadas by spooning extra tomato sauce on top and topping with more queso fresco, Mexican crema, cilantro, and diced onions.
For sides, try Mexican rice, cilantro lime rice, or refried beans for a full authentic meal.
More Recipes To Try
Entomatadas
Ingredients
- 6 Roma tomatoes
- ¼ medium white onion
- 1 jalapeño pepper, stemmed and seeded
- 1 clove garlic
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon Mexican oregano
- ½ cup broth (chicken or vegetable)
- 1 teaspoon olive oil
- ½ cup vegetable oil, plus more as needed
- 12 corn tortillas
- 10 ounces queso fresco, for stuffing
- For topping: Mexican crema or sour cream, crumbled cotija or more queso fresco, chopped cilantro
Instructions
- Add the tomatoes, onion, jalapeño, garlic, salt, cumin, oregano, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.
- Heat the olive oil in a medium skillet or sauté pan over medium heat. Add the blended tomato mixture and bring to a simmer, then reduce the heat to low and simmer for 6-8 minutes until slightly thickened. Cover and set aside.
- Heat the oil in a small skillet over medium-high heat. Working one tortilla at the time, lightly fry each tortilla for about 15-30 seconds per side. Drain off any excess oil by giving it a little shake while holding it with tongs, then transfer it onto a plate or baking sheet lined with paper towels. Repeat with the remaining tortillas.
- 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, and chopped cilantro.
Video
Notes
- Frying the tortillas. This is an essential step that keeps them from falling apart once dipped in the sauce. If you don’t want to fully fry them, you can spray them with a little oil and toast them in a skillet or comal.
- Cheese. If you can’t find queso fresco, shredded mozzarella or Monterey Jack will also work.
- Storage. Entomatadas are best eaten fresh, but you can make the sauce ahead of time and store it for a few days in the fridge or freeze for up to 3 months. Assemble just before serving so the tortillas stay soft but not soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin and Isabel Orozco-Moore.
This post was originally published in January 2021 and has been updated with new photos and a more helpful overall recipe.
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!