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Never heard of Entomatadas? They're hard to find in Mexican restaurants, but they're a genuine Mexican dish. Think of these as enchiladas in a fresh tomato sauce. Garnished with sour cream, these are really fast and easy to make. I love the brightness of the fresh tomato sauce, with a subtle hint of Jalapeno and a background of garlic and onion. I like to stuff my Entomatadas with cheese and onion, but add chicken or beef if you want. Delicious!

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Rate this recipe 4.4/5 (21 Votes)


  • 8 Roma tomatoes
  • 1 onion, divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic, peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt (decrease if using table salt)
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese, grated and blended
  • Sour cream, for garnish
  • 1 cup Queso Fresco (optional Mexican cheese, for garnish)
  • Sliced avocado, for garnish, optional


Servings 12
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Cut the tomatoes in half and place on a baking sheet, cut side down.

Cut the Jalapeno in half, removing ribs and seed and place on the baking sheet, with the garlic cloves.

Cut one third of the onion and add to the baking sheet.

With the rack on the highest position, broil for about five minutes, until the skin turns blackish but not completely burned.

The tomato skin should easily come off by carefully lifting it (don't burn your hands) and discarding.

Puree the broiled vegetables in a blender until smooth (or use an immersion blender in a bowl).

In a nonstick skillet, add just enough oil to lightly coat the bottom.

Pour enough of the tomato sauce to coat the bottom of a 9x13-inch baking dish (these can also be made in small, individual casserole dishes).

Cook each corn tortilla for about 30 seconds, just enough to soften, but not become crispy.

Fill each corn tortilla with cheese and a sprinkling of onion and gently roll. Place, seam side down, into a baking dish.

Pour remaining tomato sauce on top of the enchiladas to coat evenly.

Garnish with cheddar & Monterey Jack cheese .

Bake at 350°F for 25 to 30 minutes until bubbly and hot.

Garnish with sour cream and Queso de Fresco (if using) and avocado, if desired.

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