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Authentic Entomatadas

Make the best Entomatadas ever! These are a traditional and delicious Mexican dish made with lightly fried corn tortillas, filled with shredded chicken (or your favorite filling) and covered in a homemade tomato sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 Entomatadas
Calories: 390 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

For the tomato sauce
  • 4 roma tomatoes
  • ½ Jalapeño
  • 2 Tablespoons vegetable oil
  • 2 garlic cloves
  • ¼ onion
  • ½ cup water
  • Kosher salt & fresh pepper to taste
For the Entomatadas
  • 12 corn tortillas
  • ¼ cup Avocado or Vegetable Oil
  • 2 to 3 cups Crumbled queso fresco or shredded chicken
Toppings
  • queso fresco
  • shredded lettuce
  • Mexican crema
  • Avocado and/or radishes

Instructions

Make the tomato sauce:
    Cup of Yum
  1. Roast the tomatoes and jalapeño in a skillet or comal over medium high heat. Turn all sides to make sure all sides are roasted evenly. 
  2. In a separate medium to large pan, heat the oil on medium to high heat. Add the onion and garlic and sauté until onion is translucent, about 3 minutes. 
  3. Once the tomatoes and onions have cooled off, add the tomatoes, jalapeno, garlic & onion to a blender along with ½ cup water. Puree until smooth. Note: Remove the tomato stems prior to blending
  4. Pour the tomato sauce in the same pan you cooked the onions and garlic. Bring to a boil and reduce heat to low.  Simmer for about 10 minutes. 
Make the entomatadas
  1. Heat two tablespoons of oil in a large skillet on medium-high heat. When the oil is very hot, add one tortilla at the time and cook each side for about 5 seconds or until tortilla is lightly fried. The tortillas should still be pliable for folding so make sure they're not fried for too long (See video on blog post on how to do this quick frying) 
  2. As you fry each tortilla, place on a plate with a paper towel to drain excess oil. Repeat with remaining tortillas and add more oil if necessary. 
  3. To assemble the entomatadas, dip each tortilla into the warm tomato sauce and place them on the serving plates. Fill with some queso fresco or shredded chicken (or your favorite filling) and either fold the tortilla or roll them like an enchilada. 
  4. Top with remaining sauce and sprinkle queso fresco and other toppings of your choice. 
  5. Serve immediately as they are best when eaten warm before the tortilla gets too soggy. 

Notes

  • When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks  and for easier cleaning.
  • When roasting the tomatoes, place aluminum foil in the skillet to prevent burn marks  and for easier cleaning.

Nutrition Information

Serving 3entomatadas Calories 390kcal (20%) Carbohydrates 34g (11%) Protein 20g (40%) Fat 19g (29%) Saturated Fat 2g (10%) Cholesterol 45mg (15%) Sodium 429mg (18%) Fiber 5g (20%) Sugar 3g (6%)

Nutrition Facts

Serving: 12Entomatadas

Amount Per Serving

Calories 390

% Daily Value*

Serving 3entomatadas
Calories 390kcal 20%
Carbohydrates 34g 11%
Protein 20g 40%
Fat 19g 29%
Saturated Fat 2g 10%
Cholesterol 45mg 15%
Sodium 429mg 18%
Fiber 5g 20%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.