This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
My mom used to make us Entomatadas de Queso at least once a week. We were not big meat eaters growing up, but we were and are HUGE cheese lovers.
Such a super easy recipe and very adaptable.
Change it up with a different filling as in Chicken Entomatadas to make it your own.
It’s ALWAYS a big hit with my family!
More Mexican Vegetarian Recipes:
Sopa de Lentejas
Calabacitas con Elote y Rajas de Chile Poblano
Papas con Rajas
Lentil Tostadas
How to Make It
It starts with a basic Mexican red salsa. Homemade salsa is ALWAYS the best.
What I’m about to say is widely unpopular in the Mexican culture, but … Yes, you can use a spicy store-bought salsa.
Just be sure NOT to buy a chunky salsa.
Or, blend the chunky salsa to make it smooth.
The Name Game:
Some people will call these “tomatadas” for short. If you see “Tomatadas” on a menu, know that it’s the same thing as “ENtomatadas.”
These are also referred to as “Tomato Enchiladas.”
Can you make Entomatadas with Green Salsa?
Of course you can! Instead of using red salsa, use green salsa verde for Entomatadas Verdes.
- Fry each corn tortilla lightly
- About 1 minute on each side.
You are not going to need a lot of oil either. Mega frying is not happening here.
Do NOT use flour tortillas. When flour tortillas are dipped in the tomato sauce, they will become floppy.
Whereas fried corn tortillas will keep their texture.
- Place the fried corn tortilla on a paper towel to drain any excess fat.
- Continue frying the rest of the tortillas.
Some oils are better for frying because of their high smoke points.
Since we are not “deep frying,” you can use healthier oils like coconut oil, sunflower oil, grapeseed oils, avocado oil.
- Using your tongs, carefully dip the fried corn tortilla into the tomato salsa.
You will need to work QUICKLY. So, have everything ready for assembling. Call the family to dinner. It will be served soon.
Other Filling Options:
- Chicken
- Shredded Beef
- Refried beans
- Cooked diced potatoes
- Cooked carrots and peas
- frijoles de la olla
- Spinach
- Calabacitas a la Mexicana
- Lay the tortilla in a casserole dish or serving plate and add the filling.
- Fold the other side in. Repeat with each tortilla until done.
- Cover with foil paper to keep them warm.
These are Entomatadas de Queso, or Cheese Entomatadas. We’re using Queso Fresco for the filling.
Types of Cheeses to Use:
- Queso Fresco (traditional)
- Queso Panela
- Requesón (or Ricotta)
- Cotija (For topping only. This cheese is very salty)
- Añejo (For topping only. This cheese is also very salty)
- Queso Oaxaca and Queso Monterey will not have enough time to melt and not ideal for stuffing.
Serve immediately, or they will get COLD. Be sure to cover with foil paper and place them in a warm oven until your family is sitting at the table. Or…
Pro Tip:
If you’re not serving right away…
- Fold and stuff the tortillas. Place them in a casserole dish and place in a warm oven.
- Warm up the tomato sauce when ready to serve.
- Then pour the sauce over the stuffed tortillas and serve immediately.
To serve your Entomatadas, top with more Queso Fresco and chopped cilantro. Add more sauce to the plate and serve immediately. You can also add thin slices of red onion.
An incredibly DELICIOUS dish you’re sure to enjoy!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Entomatadas
Ingredients
- 4 Roma tomatoes
- 1 jalapeno
- ¼ onion
- 1 clove garlic
- Water enough to cover everything
- 1 tspn Salt
- 1 cup oil
- 8 corn tortillas
- 1 10-ounce package Queso Fresco
Instructions
- In a stock pot, add tomatoes, jalapeno, onion, garlic, and water.
- (Add enough water to cover everything).
- Bring to a boil and let simmer for 10 minutes.
- Turn heat off.
- Carefully discard the hot water.
- Add everything to a blender and salt.
- Blend until smooth.
- Pour salsa into a deep plate.
- Heat oil in a large pan.
- Fry each tortilla individually for 1 minute on each side.
- Place on a paper towel to drain any excess fat.
- Dip the fried tortilla in the salsa.
- Lay the tortilla on the serving plate and fill with cheese.
- Fold the other side in.
- Repeat with each tortilla until done.
- Top with lettuce, tomato, etc.
- Serve immediately.
Wow this is such a simple recipe! And since the use of store-bought salsa is acceptable, it makes it very easy for me to make. I am intrigued by the fact that tortillas get fried, I’m very tempted to try it. But I only can get corn and wheat tortillas, unfortunately I have no access to only corn. Maybe I should check the gluten-free section of the supermarket if the GF ones have a higher content of corn and just rely on a wheat substitute for the protein.
Right? So easy and delicious. Hope you try it!
I’ve never had entomatadas before but they look absolutely delicious! Saving the recipe and will try it soon!
Easy and delicious. Hope you try it!
Tortillas, cheese, sauce…what’s not to love about this?! Perfect vegetarian comfort food recipe! YUM!!
Right? It’s so yummy. Hope you try it
I’ve never had entomatadas but they look really good! Definitely adding this to our menu for next week!
They’re so good! Hope you try this recipe
Oh wow I LOVE how easy yet delicious this dish is! This is something I can whip together for a quick weeknight meal in a jiffy! Thank you so much for sharing!
Right? So easy and delicious
These are perfect for my favorite Taco Tuesday! I love these bold and hearty flavors!
This recipe it’s delicious. Hope you try it!
These came out perfectly! I absolutely love queso fresco so I knew I was going to love this recipe. We will be making these on the regular.
So glad you enjoyed this Tristin! We love queso fresco too 🙂