Entomatadas de Queso (Cheese Entomatadas)

Make authentic Entomatadas de Queso at home. These cheesy tomato enchiladas come together fast for a delicious weeknight dinner.

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Entomtadas de Queso: Three enchiladas covered in red sauce, topped with crumbled cheese and chopped cilantro, served on a white plate.

There is something deeply comforting about a plate of warm, golden corn tortillas lightly fried, dipped in a homemade tomato salsa, and stuffed with fresh cheese. Entomatadas de Queso are pure comfort food—simple, traditional, and bursting with bright, authentic Mexican flavors.

If you have tried my Entomatadas de Pollo, you already know how delicious this style of tomato enchilada can be. But today, we are keeping things quick, meatless, and delicious!

Why You’ll Love This Recipe ❤️

Quick and Budget-Friendly: Made with simple, everyday pantry ingredients like tomatoes, corn tortillas, and fresh cheese.
Naturally Vegetarian: A comforting, meatless meal that cheese lovers will crave on repeat.
Customizable: Easily swap out fillings or add your favorite toppings.
Traditional Flavor: Captures the authentic, home-cooked taste of traditional Mexican kitchens.

-Maggie

📖 Family Story

I always thought my mom invented entomatadas. I never saw them on restaurant menus growing up, and hers were just too good to be ordinary!

My mom used to make us Entomatadas de Queso at least once a week. We were —and still are—HUGE cheese lovers. This was easily one of our favorite meals. It wasn’t until much later, after I had left my family home, that I realized many families across Mexico also enjoyed these comforting tomato enchiladas.

Such a super easy recipe, endlessly adaptable, and a delicious piece of my childhood that I am so happy to share with you.

Three photos: top left, fresh tomatoes, jalapeño, cilantro, and onion; bottom left, cut vegetables in a pot; right, orange tomato mixture blending in a Blendtec blender.

Instructions

🍅 Making the Red Salsa

Add fresh tomatoes, onion, garlic, and jalapeno to a pot.
Cover with water and bring to a boil.
Boil for 5 minutes on medium-high heat.
Place the tomatoes, jalapeno, and other sauce ingredients in a blender.
Blend until smooth.

To make the sauce spicier, add more jalapeño peppers or use more serrano peppers. For a smoky flavor, use chipotle in adobo sauce instead.

Some people will call these “tomatadas” for short. If you see “Tomatadas” on a menu, know that it’s the same thing as “ENtomatadas.”

Four images show steps for making enchiladas: frying a tortilla, draining it on a paper towel, dipping it in red sauce, and topping it with crumbled cheese on a plate.

Assembling

Fry each corn tortilla lightly on medium heat in large frying pan.
About 1 minute on each side.
Place the fried corn tortilla on paper towels to drain any excess oil.
Continue frying the rest of the tortillas.
Using your tongs, carefully dip the fried corn tortilla into the tomato mixture.
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.

For the most part, I prefer to use vegetable oil when frying. It’s neutral in taste and is great for frying. But you can also use canola oil to fry.

You will need to work QUICKLY. So, have everything ready for assembling.

🧀 Types of Cheeses to Use

Queso Fresco (traditional)
Queso Panela
Requesón (or a cheese similar to Ricotta)
Cotija cheese (For topping only. This crumbled 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.

A white plate with Entomatadas de Queso topped with red sauce, crumbled cheese, and fresh cilantro, set on a wooden table.

Other Filling Options

Shredded Chicken
Shredded Beef
Cooked diced potatoes
Cooked carrots and peas
Frijoles de la Olla
Cooked spinach
Calabacitas a la Mexicana

👩🏼‍🍳 Pro Tips

Fold and stuff the tortillas. Serve immediately, or they will get cold. Place them in a casserole dish and place them in a warm oven.
Warm up the tomato sauce when ready to serve.
Then pour the sauce over the stuffed tortillas and serve immediately.

🙋🏻‍♀️ Frequently Asked Questions

What is the difference between entomatadas and enchiladas?

Entomatadas are a specific type of enchilada where corn tortillas are lightly fried and drenched or dipped in a savory, smooth tomato-based sauce rather than a dried chile sauce.

Can I use flour tortillas?

No. Do not use flour tortillas for entomatadas. When flour tortillas are dipped in warm tomato sauce, they become soggy and fall apart. Fried corn tortillas hold their structural integrity and texture much better.

What are the best cheeses to use?

Queso Fresco: The traditional and best choice for stuffing.
Queso Panela or Requesón: Great alternative soft cheeses.
Cotija or Añejo: Excellent for sprinkling on top at the end, but too salty and dry for the main filling.
Avoid: Queso Oaxaca and Monterey Jack, as they won’t have enough time to melt inside the folded tortilla.

Can I use store-bought salsa?

What I am about to say might be unpopular in traditional Mexican culture, but… yes, you can use a smooth store-bought salsa in a pinch! Just make sure it is not a chunky salsa, or blend it until completely smooth first. Then add some oil to a pot and add the salsa. Cook it for 5 minutes until it’s thickened up.

A plate of Entomatadas de Queso covered in red sauce, topped with crumbled white cheese and chopped cilantro, sits on a wooden table next to a small bowl of green salsa.

🍴 Mexican Side Dishes

Arroz Mexicano
Ejotes a la Mexicana
Frijoles Refritos
Ensalada de Nopales
Elotes Mexicanos (Mexican Street Corn)

Whether you are cooking a quick weeknight dinner for the family or craving a taste of authentic Mexican comfort food, these Entomatadas de Queso never disappoint. Top them with a dollop of Mexican crema, fresh cilantro, and extra queso fresco for the ultimate bite.