Authentic Entomatadas

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.

Three entomatadas on a plate with tomatoes on the background.

This is one of my favorite dishes in the whole wide world! Seriously I can eat about six of them and still have room for more! They’re definitely my weakness and I can’t turn them down.

My favorite way to eat them is with a big bowl of Sopa or Fideo Soup and Horchata on the side.

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!

2 plates with rolled tortillas topped with tomato sauce. Tomatoes on the side.

How to make the entomatada sauce

  • First Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Rotate to make sure all sides are roasted evenly. 
  • Secondly 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. 
  • Thirdly 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!

Roasting vegetables on a skillet then blending them inside a blender glass.

Cook’s tip: When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks and for easier cleaning.

Lastly, pour the tomato sauce 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. 

Pouring tomato sauce into a large pan.

How to make the Entomatadas

  • 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. 
Frying corn tortillas on a small white skillet.

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

In order to save time when cooking entomatadas, you can make the sauce up to two days ahead and store in the fridge. Crumbling the cheese can also be done ahead and reserve for when ready to cook.

Filling Variations

There are many filling options when it comes to this recipe!

Choose your Toppings

  • Crumbled queso fresco
  • Mexican crema
  • Sliced avocado
  • Shredded lettuce
  • Chopped white onion
  • Hot sauce and a squeeze of lime juice (this one is a must for me!)
3 tortillas filled with queso fresco topped with tomato sauce on a white plate.

What to serve with

Here are some of my recommendations for the perfect side dish:

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.

Three entomatadas on a plate with tomatoes on the background.

Authentic Entomatadas

Servings 12 Entomatadas
Ana Frias
5 from 28 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with shredded chicken (or your favorite filling) and covered in a homemade tomato sauce.
12 Entomatadas

Ingredients
  

For the tomato sauce

  • 4 roma tomatoes
  • ½ jalapeño
  • 2 Tablespoons vegetable oil
  • 2 garlic cloves
  • ¼ onion 
  • ½ cup water
  • Kosher salt & fresh pepper to taste

For the Entomatadas

  • 12 corn tortillas
  • ¼ cup avocado or vegetable oil 
  • 2 to 3 cups crumbled queso fresco or shredded chicken

Toppings

  • Queso fresco
  • Shredded lettuce
  • Mexican crema
  • Avocado and/or radishes

Instructions
 

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
  • 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

  • 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) 
  • 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. 
  • Top with remaining sauce and sprinkle queso fresco and other toppings of your choice. 
  • Serve immediately as they are best when eaten warm before the tortilla gets too soggy. 

*Ana’s Notes:

When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks  and for easier cleaning.

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 3entomatadas | Sodium: 429mg | Sugar: 3g | Fiber: 5g | Cholesterol: 45mg | Calories: 390kcal | Saturated Fat: 2g | Fat: 19g | Protein: 20g | Carbohydrates: 34g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

PIN ME to make later!

Two plates with entomatadas and tomatoes on the vine placed on the a white table.

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Recipe Rating




30 Comments

  1. 5 stars
    Once again I learned something new! I bet a lot of us “Americans” never heard of this. Nice alternative to the cheesy, greasy enchiladas most of us are used to.

  2. 5 stars
    I grew up eating Entomatadas, they are delicious! And so easy to prepare. Thanks for sharing the recipe!

  3. 5 stars
    This is such an interesting recipe. Sounds really delicious. I absolutely love spices and ingredients and the fact that is super easy to make. Perfect family dinner. Must give this a try.

  4. 5 stars
    I’m a huge fan of Mexican food and I’ve never even heard of entomadas before! You pictures look amazing and this recipe sounds life changing. Can’t wait to try! Thank you for sharing.

  5. 5 stars
    Need. Need. Neeeeeeeed these!!! Can’t wait to make this for my sister who loves entomatadas and says she hasn’t found a good recipe yet. She will be in heaven!

  6. 5 stars
    Mexican is definitely my favorite food so I cannot believe I’ve never heard of an entomatada. So excited to try these! Your photos are gorgeous. 😮

  7. 5 stars
    I love Mexican food! These look amazing! This is a perfect comfort food dinner. Thanks for the recipe!

  8. Your step-by-step shots rock!!! And these entomatadas sound delish! Thanks so much for sharing :).

  9. We looooove Mexican food and are always looking for ways to shake up our typical tacos and fajitas. These sound so good — and that blender sauce looks so easy! Can’t wait to give these a try.

  10. 5 stars
    Yummy! These Entomatads look so tastylicious. I’ve always love Entomatadas and I can’t wait to try your version of it.

  11. 5 stars
    These entomatadas are just like my mom used to make them! Cant wait to eat some this weekend. Yum!