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Published July 4, 2019 · Updated October 9, 2021 · By Ana Frias 30 Comments

Authentic Entomatadas

Name: Authentic Entomatadas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 roma tomatoes; ½ jalapeño; 2 Tablespoons vegetable oil; 2 garlic cloves; ¼ onion; ½ cup water; Kosher salt & fresh pepper to taste; 12 corn tortillas; ¼ cup avocado or vegetable oil; 2 to 3 cups crumbled queso fresco (or shredded chicken); Queso fresco; Shredded lettuce; Mexican crema; Avocado and/or radishes

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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.

In this post you’ll find:

How to make the entomatada sauce
How to make the Entomatadas
Make Ahead
Filling Variations
Choose your Toppings
What to serve with
FAQ
Print Recipe
💬 Reviews & Comments

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 ½ 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.

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!

Use queso fresco
shredded chicken or beef
or refried beans for a delicious vegan/vegetarian variation.

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:

Mexican sopa
Refried beans
Calabacitas
Mexican rice (these are my FAVORITE and also add some beans inside the entomatadas)

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.

Print Recipe

Authentic Entomatadas

Servings Entomatadas

Ana Frias

5 from 28 votes

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

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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.

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NUTRITION

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.

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

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Authentic Entomatadas

How to make the entomatada sauce