0 from 18 votes
Entomatadas
Try these easy and flavorful entomatadas covered in a tomato-based sauce for a satisfying Mexican meal. Stuff with cheese and enjoy!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 472 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 6 roma tomatoes
- ¼ medium white onion
- 1 jalapeño pepper, seeds removed
- 1 clove garlic
- 1 teaspoon kosher salt
- ½ cup broth (chicken or vegetable)
- 1 teaspoon olive oil
- 1 cup Vegetable oil, for lightly frying tortillas
- 12 corn tortillas
- 10 ounces queso fresco, for stuffing
- For topping: cotija cheese, Mexican crema or sour cream, cilantro, diced onions
Instructions
- Add tomatoes, onion, jalapeño, garlic, salt, and broth to a blender. Blend until completely smooth. This may take a few minutes depending on the power of your blender.
- Add olive oil to a large skillet over medium heat. Add the blended tomato mixture and bring to a simmer.
- Reduce heat to low and simmer for 6-8 minutes until slightly thickened. Cover and set aside.
- Heat vegetable oil in a small skillet over medium-high heat. Lightly fry the corn tortillas for 30 seconds, flipping halfway through, and then transfer them to a plate lined with paper towels to drain off any excess oil.
- Assemble the entomatadas by dipping each tortilla in the blended tomato mixture, then placing it on a plate, filling it with queso fresco, and folding it over.
- Top with a few more spoonfuls of the blended tomato mixture, then garnish with more queso fresco, Mexican crema, cilantro, and diced onions.
- Serve immediately.
Cup of Yum
Notes
- To make spicy entomatadas, you can leave in the seeds of the jalapeño, add 1 additional jalapeño, or swap it completely for a serrano pepper.
- Can't find queso fresco? Shredded mozzarella or Monterey Jack will also work.
- Fill your entomatadas with any extras like instant pot black beans, cooked shredded chicken, pressure cooker carnitas, or veggies.
- I don’t recommend storing or freezing leftover entomatadas, as they tend to become soggy. It’s best to make the sauce ahead of time and assemble the fillings and tortillas before serving so they remain fresh.
Nutrition Information
Serving
3entomatadas
Calories
472kcal
(24%)
Carbohydrates
42g
(14%)
Protein
18g
(36%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
49mg
(16%)
Sodium
1270mg
(53%)
Potassium
467mg
(13%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1384IU
(28%)
Vitamin C
18mg
(20%)
Calcium
474mg
(47%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 472
% Daily Value*
| Serving | 3entomatadas | |
| Calories | 472kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 49mg | 16% |
| Sodium | 1270mg | 53% |
| Potassium | 467mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1384IU | 28% |
| Vitamin C | 18mg | 20% |
| Calcium | 474mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.