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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. This is when being cheesy is a good thing.
It is a super easy recipe and very adaptable. Please know that this entomatadas recipe is very basic. Change it up and make it your own.
How to Make Entomatadas
The hubs and my son are typical guys. They like beef and rare. Me? I would prefer a bowl of frijoles de la olla before something killed any day of the week.
That is why this dish fits our family perfectly!
• I will fill mine with cheese, and for my family, I make chicken entomatadas.
I am kinda making two dishes, but really it is just one … and there is no blood on the streets. Lol.
It starts with a basic Mexican red salsa.
My mom is probably making salsa right this very minute. So, please don’t tell her what I’m about to say. You can use store-bought salsa like this one to make Entomatadas. Shhhh!
If that is the route you take, I highly recommend blending your store-bought salsa. Sometimes, they are chunky or too watery. Those types of salsas will not really stick to your tortilla.
Can you make Entomatadas with Green Salsa?
Yes! This entomatada recipe is with red tomatoes, but tomatillos are green tomatoes.
• Instead of using a red salsa, you can use green salsa verde, and your Entomatadas Verdes will be just as delicious.
You can even do half red tomato entomatadas and half green salsa verde entomatadas. It’s the best of both worlds!
That dish is called Entomatadas Divorciadas, or “Divorced Entomatadas.” I am not making this stuff up. This is an actual Mexican dish.
You are not going to need a lot of oil. We are not doing mega frying here.
- Fry each corn tortilla lightly
- About 1 minute on each side.
This dish will come together in a snap. It truly is perfect for busy weeknights.
Entomatadas Using Flour Tortillas:
I have never had Entomatadas with flour tortillas, but I think that depends on what part of Mexico you are from.
If you are considering this, just know that flour tortillas get floppy when they are dipped in the tomato sauce. Not only that, but fried flour tortillas get crunchy.
• Place the fried corn tortilla on a paper towel to drain any excess fat.
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 for Entomatadas
- Chicken
- Shredded Beef
- Refried beans
- Cooked diced potatoes
- Cooked carrots and peas
- Spinach
- Calabacitas a la Mexicana
- Corn kernels
- 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. I am using Queso Fresco.
Types of Cheeses You can Use to Make Entomatadas:
- 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.
The other thing you can do is make the entomatadas..
That will also keep them warmer longer.
You can also do this in a casserole dish, and pour the sauce over the stuffed tortillas when you’re ready to serve. Winner Dinner!
• 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.
If you do not serve it immediately, it 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.
Personally, I like to serve this dish with a salad or refried beans. Such a delicious and yummy dish that I know your family will enjoy.
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.
Disclosure: This post contains affiliate links.
More Mexican Vegetarian Recipes
Calabacitas con Elote y Rajas de Chile Poblano (or Easy Creamy Zucchini Corn and Poblano Chile) is a delicious recipe that comes together in a flash. It only takes a few ingredients, and your food is ready! Serve with flour tortillas and enjoy.
Papas con Rajas, Potatoes and Poblano Chile, a yummy Mexican recipe. Serve as a side dish or with tortillas to make tacos. Top with cheese or omit for a complete vegan dish. Enjoy!
Lentil Tostadas is an easy Mexican recipe that’s perfect for vegetarians. Add your favorite toppings, and you have a winning dish sure to please picky palates.
Oh my gosh! I never heart of this dish before, but these entomatadas look simply divine! I love Mexican food ♥
Oh my this sounds delicious! I’m not a big meat eater either but definitely a lover of cheese 🙂
This Mexican recipe looks outstanding, I love Mexican cuisine and would love to try this sometime.
Oh wow this sounds so good!!! I’m all for meatless recipes like this! Perfect to customize if you want to add chicken or meat!
Love Queso Fresco and this sounds perfect with the cheese inside and on top. Your Entomatadas look incredible. Definitely adding this to my menu.
I grew up eating this recipe. My mom made the best. My children love entomatadas with chicken too. Thanks for sharing this recipe, because I always thought growing up, that my mom made this recipe up. No of my friends heard of Entomatadas.
This was our comfort food when we were growing up. My mom made them with homemade flour tortillas instead of corn and filled them with potato & cheese. OMG! They were even better the next day!! I’ve never made them with corn tortillas or chicken but this recipe sounds really delicious. I’m going to try it. Thank you for sharing this recipe.
If you’ve never had Entomatadas, I encourage you to try them. You’ll love them.
What a great, simple recipe! I’ve made this a few times and my family loves it! We have a vegetarian in the family and this makes it super easy to accomplish her and us meat eaters too! Thank you for sharing!
Right! That’s exactly why I love making entomatadas. Everyone is happy!
Definitely a keeper. Thank you will be making this again.
Definitely a keeper I enjoyed it and will be making it again.
I absolutely loved this and my picky son did too, luckily my daughter will eat almost anything and she’s smaller than all of us. I’m half Mexican and my boyfriend he’s full but neither of us had ever heard of these. I thought what a simple yummy sounding meal and it was. I wasn’t sure how to eat them so I assembled and ate them like a taco (plus easier for my kids). With a little further research I guess they’re like enchiladas but tomato based. We all enjoyed them as messy tacos haha so I think that’s just how we’ll do them. Do you know what part of Mexico this is from or where it originated? We live in California but I never seen them on a menu anywhere here. They’re really good and I like being able to play with it a little bit but it’s so simple and the simplicity is what makes it so good! Thank you.
Very good recipe. I learned to make my entomatadas at age 16 in Caborca Sonora. My Godmother showed me how. They were compelety different,,She made the tomato sauce like you the tortiallas like your added cheese and strips of fresh green chili, rolled and placed in pan. She then put lots of sauce over them, evaporated milk on them and lots of cheese. She baked them and they were delicious. All the Library staff wanted me to make them always. Thank you for your easy recipe.
What sweet memories!