These easy to make Entomatadas are stuffed with cheese and covered in a flavorful tomato sauce. Top with Mexican crema and cilantro for a tasty Mexican lunch 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 anytime of 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, suitable for vegetarians, 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 you’ll need
- 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 jalapeno – 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.
- 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, Mexican crema or sour cream, cilantro, diced white onion, avocado, sliced jalapeno, or anything else you like!
How to make entomatadas
- Blend the tomatoes and veggies: Blend the tomatoes, onion, jalapeno, garlic, broth, and salt until it’s completely smooth.
- Heat the sauce: 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.
- Assemble the entomatadas: 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.
Helpful tips and variations
- To make spicy entomatadas, don’t remove the seeds from the jalapeno before blending, add 1 additional jalapeno, or swap the jalapeno 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 more or different kinds of cheese, black beans, cooked shredded chicken, carnitas, or lettuce.
- To serve your entomatadas, add a scoop of Mexican rice or cooked pinto beans on the side. Tailor your recipe and servings to fit the time of day, whether you’re serving them for breakfast, asnack, or lunch.
Storing and freezing
To store, blend the sauce together and 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, keep the sauce 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.
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.