Entomatadas are a homey Mexican dish of lightly fried corn tortillas filled with cheese or meats, then topped with tomato sauce. It's easy to make, ready in 30 minutes, and very kid friendly.
Looking for a dish your kids will love that you will love, too? Mexican Entomatadas are just what you need. I get emails for more family-friendly dishes, and this recipe is perfect for your whole family.
What are Entomatadas?
Entomatadas are a Mexican dish of lightly fried corn tortillas, usually filled with melty cheese but often meats, then topped with a tomato-based sauce. It is a simple dish, but profoundly satisfying. They are very similar to enchiladas, but enchiladas are served with a chili-based sauce instead.
They are also often folded rather than rolled, though I have seen them served both ways. According to Rick Bayless' cookbook, "Authentic Mexican" (affiliate link, my friends), they are popular in Oaxaca and across Northern Mexico.
This is how I like to make them. I hope you will, too.
Ingredients Needed
FOR THE TOMATO SAUCE
- Tomatoes. Roma tomatoes are great, but any will work. I like to use our fresh garden tomatoes. It also works with a canned tomatoes (fire roasted are awesome) or pureed tomatoes from my freezer. No need to broil canned or frozen.
- White Onion. The recipe calls for 1/2 medium, but you can add more if you'd like.
- Fresh Garlic. Add as much as desire.
- Jalapeno Peppers. Optional, based on your preferred heat level. It's traditional to include some, though I've seen some recipes that use many, or hotter serranos. Consider who you will be serving.
- Chicken Broth. Or vegetable broth.
- Neutral Oil. Or lard.
FOR ASSEMBLY
- Corn Tortillas. I recommend a good quality brand, or try my homemade corn tortillas recipe.
- Neutral Oil. For lightly frying the tortillas. You won't use it all. Just use what you need for a light fry.
- Queso Fresco. You can use other cheeses, like cotija, or melty cheeses like Oaxaca, asadero, pepper jack, or even mozzarella. Try my homemade queso fresco recipe - easy to make!
- Toppings. Use your favorites, but I like Mexican crema or sour cream, fresh chopped cilantro, thin sliced onion. Other options include radish slices, avocado, shredded lettuce, hot sauce.
How to Make Entomatadas at Home
This is a quick recipe run down. The full ingredients list with measurements and detailed steps is listed in the printable recipe card below.
Make the tomato sauce first by broiling the tomatoes, jalapenos, onion, and garlic for 8-10 minutes. This will char the skins and develop that captivating roasted flavor.
Transfer to a blender along with ½ cup broth, blend until smooth. Pour the sauce into a wide pan or pot with a bit of oil or lard. Simmer at least 10 minutes to develop the flavor.
This is meant to be a tomato-forward sauce.
When you're ready to make the entomatadas, lightly fry the corn tortillas in oil heated in a skillet. Drain briefly on paper towels, then coat each tortilla in tomato sauce. A wide pan helps for easier dipping.
Set onto a plate, fill with queso blanco, fold, then top with extra sauce, cheese, and other toppings.
Boom! Done! Your entomatadas are ready to serve. 3 entomatadas per person make a good serving for most.
Recipe Tips & Notes
- Sauce Time Saver. You can skip the vegetable roasting step and simply blend, then simmer the tomato sauce. I've tested this and it works nicely. You get more developed flavor from roasting, but the non-roasted flavor is still on point.
- No-Fry Option. If you prefer to avoid frying, you can warm the tortillas instead in a dry pan or lightly char them over an open flame on the stove top. I do this when making tacos and it's great for developing flavor and keeping them pliable for folding.
Serving Ideas
Entomatadas are great topped with extra crumbly white cheese/queso fresco and fresh chopped cilantro. I enjoy a few splashes of spicy chile de arbol hot sauce or any of my hot sauce recipes, really. You can't go wrong with my restaurant-style guacamole recipe.
Serve them with classic Mexican side dishes like Mexican rice, homemade refried beans, or charro beans (frijoles charros).
I can always go for escabeche (Mexican pickled vegetables) on the side.
Storage and Make-Ahead Tips
Entomatadas are best when made fresh, and will get soggy the longer they sit. You can store assembled entomatadas in a sealed container in the refrigerator for 2-3 days, but expect soggy tortillas.
Reheat them in an air fryer/toaster oven, in a pan on the stove top over low heat, or gently in the microwave to enjoy again.
Make Ahead. The best way to make them ahead is to make the sauce the day before and refrigerate up to 5 days, or freeze up to 3 months. When you're ready to make entomatadas, simply warm the sauce, then proceed with the recipe.
Looking for Enchilada Recipes?
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Entomatadas Recipe
Ingredients
Entomatadas Sauce
- 1 1/2 pounds ripe tomatoes sliced in half lengthwise
- 1/2 medium white onion
- 4-5 cloves garlic unpeeled
- 1-2 jalapeño peppers optional - sliced in half lengthwise, cored for milder heat
- 1/2 cup chicken broth or veggie broth/water
- 1 tablespoon neutral oil or lard
- 1 teaspoon salt or to taste
For Assembly
- 12 corn tortillas
- 1/2 cup neutral oil for frying (you won’t use it all)
- 8-10 ounces queso fresco crumbled (or cotija)
- 1/2 cup Mexican crema or sour cream thinned with a splash of milk
- 1/4 cup chopped cilantro
- 1/4 cup thin-sliced white onion
- Optional toppings: radish slices, avocado, shredded lettuce, hot sauce
Instructions
Make the Tomato Sauce
- Set your oven to BROIL with the rack in the center of the oven.
- Set the sliced tomatoes and jalapenos onto a lined baking sheet, skin sides up, along with the onion and unpeeled garlic.
- Set into the oven and broil for 8-10 minutes, or until the skins char and bubble up. Remove from heat and cool slightly. Peel the garlic, and the tomatoes and jalapeno skins if desired. NOTE: I usually keep some or all for the char flavor.
- Transfer the roasted tomato, jalapeno, onion, and garlic to a blender along with ½ cup broth. Blend until smooth.
- Heat 1 tablespoon oil/lard in a pot over medium heat. Carefully pour in the blended sauce. Simmer at least 10 minutes to slightly thicken. Season with salt to taste. Keep warm.
Make Entomatadas
- Heat a thin layer of oil in a skillet over medium-high heat. Fry the tortillas 10-15 seconds per side, just until pliable (not crisp). Drain briefly on paper towels. Add more oil only as needed. NOTE: Lightly frying the tortillas keeps them pliable so they don't crack/split.
- Dip each tortilla into the warm tomato sauce to coat both sides, then set onto a plate.
- Spoon queso fresco onto the tortillas and fold in half.
- Top with 1-2 spoons tomato sauce, extra queso fresco, crema, sliced onion, and cilantro. Serve warm.
Notes
- No-Heat / Kid Friendly: Skip the jalapeño completely (tomato-onion-garlic only).
- Mild (Traditional): 1 jalapeño, cored/seeded (or added whole during simmering for very mild flavor).
- Medium: 1 jalapeño with seeds/cores.
- Hot: 1-2 serrano chilies.
- Extra Hot (CPM-style): 1 serrano + 1-2 softened chiles de árbol (or a hotter chili of choice, hot sauce). Keep it tomato-forward.
Nutrition Information
FAQs
What's the difference between enchiladas and entomatadas?
The primary difference is the sauce. Entomatadas are made with a tomato-style sauce, while enchiladas are made with chili-style sauce.
Can I use other fillings?
Absolutely. Like enchiladas, entomatadas are great stuffed with other cheeses, or meats like cochinita pibil, barbacoa, birria, carnitas, or chicken tinga.
Jerry Gordon says
Always great recipes with practical thoughtful notes included in the recipe itself - times, consistencies and other tips. So useful when preparing your dishes. Thanks!
Mike Hultquist says
Thanks so much, Jerry! I appreciate it! I try my best, and make updates as often as I can to improve the usefulness.