What’s the difference between enchiladas and entomatadas?

The key difference lies in the sauce. Enchiladas are made with a chile-based sauce, often red or green, which tends to be spicier. Entomatadas, on the other hand, use a tomato-based sauce with mild seasoning, making them lighter and more kid-friendly. Both dishes use corn tortillas and are folded or rolled, but entomatadas skip the heat and focus on comforting tomato flavor.

What are entomatadas?

Entomatadas are a traditional Mexican dish made by dipping fried or warmed corn tortillas into a simple tomato-based sauce. They’re usually filled with crumbled queso fresco and diced onions, then topped with more sauce and cheese. Think of them as the mild, tomato-loving cousin of enchiladas, perfect for a light lunch or comforting breakfast.

What kind of cheese is best for entomatadas?

Queso fresco is the most traditional cheese for entomatadas. It’s a soft, crumbly Mexican cheese that pairs beautifully with the tomato sauce. You can also use farmer cheese, panela, or Monterey Jack if queso fresco isn’t available. Avoid using shredded cheddar or mozzarella, as they can overpower the delicate flavor of the dish.

What to eat with entomatadas?

Entomatadas are delicious on their own but pair beautifully with sides like refried beans , Mexican red or green rice , or a fried egg on top. You can also serve them with avocado slices, pickled jalapeños, or a fresh salad to round out the meal.

Entomatadas Recipe: 5-Star Mexican Classic With Easy Steps

Name: Entomatadas Recipe – Easy, Authentic Mexican Tomato Tortillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 ½ lbs ripe tomatoes; 1 jalapeño pepper (optional); 2 garlic cloves; 1 tablespoon vegetable oil; ¾ cup finely diced white onion; Salt to taste; 12 corn tortillas; 8 oz queso fresco or farmer cheese, crumbled; 3 tablespoons vegetable oil for frying tortillas

Description

Entomatadas are comforting corn tortillas dipped in a mild tomato sauce and filled with crumbled cheese. Perfect for breakfast or lunch.

Ingredients

1 ½ lbs ripe tomatoes

1 jalapeño pepper (optional)

2 garlic cloves

1 tablespoon vegetable oil

¾ cup finely diced white onion

Salt to taste

12 corn tortillas

8 oz queso fresco or farmer cheese, crumbled

3 tablespoons vegetable oil for frying tortillas

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Instructions

1. Place tomatoes, jalapeño, and garlic in a saucepan with water. Boil for 15–20 minutes.

2. Mix ¼ cup of onion with crumbled cheese and set aside.

3. Blend tomatoes, jalapeño, and garlic until smooth.

4. Heat 1 tbsp oil in skillet. Sauté remaining onion until browned.

5. Add blended sauce, season with salt, simmer for 6–8 minutes.

6. Briefly fry tortillas and drain.

7. Dip tortillas in sauce, fill with cheese mixture, fold and plate.

8. Top with remaining sauce, cheese, or preferred toppings.

Notes

You can skip jalapeño for a milder version.

Store sauce separately for up to 2 days.

Try with shredded chicken or refried beans for variation.