This entomatadas recipe is a fresh and light meal that is perfect for non meat eaters. It’s a super easy and delicious Mexican recipe that can be made in less than 30 minutes! Enfrijoladas are a similar dish that you should also try!
What are entomatadas made of?
Entomatadas consist of corn tortillas, cheese and a homemade tomato sauce.
You can also use canned tomato sauce like I did in these chicken entomatadas.
What is the difference between entomatadas and enchiladas?
Entomatadas and enchiladas are very similar the only difference is that entomatadas are covered in a tomato sauce while enchiladas are covered in a chile sauce.
Here is another post that talks about the differences between enfrijoladas, entomatadas and enmoladas.
Looking for more meatless Mexican recipes? Try these:
How to make the sauce
Add six roma tomatoes to a pot and cover with water. Bring to a boil over medium high heat.
Boil for about 10 minutes or until the skin starts to peel and tomatoes are softened.
The sauce we are going to make is very simple. It consists of just tomatoes, garlic, onion and salt to taste.
I used a 1/4 of a small white onion and one garlic clove. You can change up these amounts depending on your tastes.
Put the garlic and onion in a blender. Add the boiled tomatoes plus about 1/2 cup of the water used to boil them. Throw out the rest of the water.
Blend for about one minute. Pour the sauce into the empty pot that was used for boiling. Season with salt to taste.
Now it is time to fry the tortillas. Heat up enough oil in a skillet over medium high heat.
Once the oil is very hot start frying the tortillas one at a time. Fry for about 5 seconds on each side.
Then transfer the tortillas to a paper towel lined sheet or plate to absorb the excess oil.
Draining the excess oil is important as this is a light dish and we don’t want all of that oil on the tortillas.
We are going to fill the entomatadas with queso fresco so go ahead and have it crumbled and ready to go.
Now it’s time to assemble the entomatadas. Submerge one tortilla into the tomato sauce then lay it on a plate.
lay some of the crumbled cheese on one side of the tortilla.
Then fold it and repeat these steps with the rest of the tortillas.
Ladle more sauce over the entomatadas then garnish with diced onion, cilantro and more queso fresco!
Once you try these entomatadas you will be hooked on their simplicity and deliciousness!
It’s a really good recipe to keep in rotation for busy moms. Having a bunch of easy recipes I can refer to on hand really makes my life a whole lot easier.
We’d love to have you join our Facebook group Mexican and Latin American Recipes.
It’s a place where you can share photos and recipes of all the delicious food you make at home and get inspiration for your next cooking adventure.
If you enjoyed this recipe please give it a rating below. Thanks for visiting!
Entomatadas are a tasty and light Mexican meal. It’s easy to make and is meatless!
- 6 roma tomatoes
- 1/4 slice white onion
- 1 clove garlic
- 10 oz queso fresco crumbled
- 10 corn tortillas
- salt to taste
Bring tomatoes to a boil in a pot over medium heat. Boil for 10 minutes or until skins are peeling and tomatoes have softened.
Transfer tomatoes to a blender along with the onion and garlic and about 1/2 cup of the water used to boil the tomatoes. Blend for one minute. Throw out the rest of the water in the pot and pour in the now blended sauce. Season the sauce with salt to taste.
Heat up enough oil for frying in a skillet over medium high heat. Fry the tortillas one at a time for about five seconds on each side. Transfer the tortillas to a paper towel lined sheet or plate to drain.
Submerge one tortilla in the sauce and lay it on a plate. Fill one side with queso fresco and fold it over like a quesadilla. Then repeat with the remaining tortillas.
Ladle some more sauce over the entomatadas and garnish them with onion, cilantro and queso fresco. Enjoy!