If it’s healthy Mexican cuisine you’re after, try this easy entomatadas recipe. As delicious as enchiladas but in a tomato-based sauce instead of a chile-based sauce. This vegetarian dinner is naturally gluten free and can easily be dairy free by swapping out the cheese filling for chicken.
Have you ever had entomatadas? They are the same idea as enchiladas (corn tortilla soaked in sauce and filled) but instead of an enchilada sauce that is more of a chile sauce the tortillas are coated in a homemade tomato sauce.
It’s all in the name: En-chile-lada (in chile sauce) or En-tomato-ada (in tomato sauce).
Cheese entomatadas are vegetarian and filled with queso fresco which is as satisfying as it sounds. I also make some dairy-free ones filled with tender shredded chicken for Armando who is lactose intolerant.
Then it’s all about the toppings; ripe avocado, more queso fresco, tiny crumbles of Cotija, lots of Mexican crema and a good sprinkling of fresh cilantro that just kind of lifts everything up. I put a lot of emphasis on the garnishes here because the dish itself is pretty simple. ¡Buen provecho!
You’ll Love This Entomatadas Recipe Because:
- Quick & easy meal that is filling and fortifying
- Vegetarian, healthy, and gluten-free dinner
- Roasting the vegetables caramelizes them and brings out more sweet tomato flavor
- Easier than enchiladas and enchilada casserole… no rolling or baking!
- Tomatoes are the main ingredient—great for those who don’t love spice
- Swap the cheese for chicken to make this dish dairy free
- Ripe roma tomatoes or other ripe fresh tomatoes
- White onion
- Jalapeño peppers or serrano peppers if you want a spicier sauce.
- Kosher salt
- Avocado oil or other neutral-tasting oil like vegetable oil or light olive oil
- Corn tortillas. I don’t recommend using flour tortillas they will get too soggy and fall apart.
- Queso fresco or shredded chicken for the filling
- Mexican crema
- Fresh cilantro
How To Make This Recipe
Broil the vegetables. Heat the broiler to high. Line a baking sheet with aluminum foil. Place the tomatoes, onion, jalapeno, and garlic on the baking sheet. Broil, turning frequently, until charred on all sides.
*CHEF’S TIP: Watch the garlic clove closely, it will brown faster than the other vegetables. Remove as soon as it is golden.
Blend the sauce. Place all the vegetables in the blender. Add the salt and 1/2 cup of water (or chicken broth if you have it) and blend on high until smooth.
Fry the sauce. Heat the oil in a large pan over medium heat. Add the sauce and simmer, stirring in the oil until fragrant. Reduce to medium-low heat.
Fry the tortillas. Line a large plate with paper towels. Heat enough oil in a separate large skillet to come about an inch up the sides of the pan over medium-high heat. Place the tortillas one at a time in the hot oil and fry until soft and pliable but not crisp, about 10-15 seconds per side. Remove to the plate letting any excess oil drip back into the skillet.
Coat in sauce and fill. Dip each fried corn tortilla in the warm tomato sauce, coating well on both sides. Place on a serving plate, add about 3 tablespoons of crumbled cheese and fold in half. Repeat, serving 2-3 entomatadas per person.
Serve. Spoon a little bit of the entomatada sauce over the top then sprinkle them with more queso fresco, Cotija, a drizzle of crema, a few pieces of ripe avocado, and chopped cilantro and serve hot.
What To Serve With This Entomatadas Recipe
These entomatadas are delicious on their own as a complete meal or alongside refried beans and Mexican rice. I also love them served with pico de gallo and guacamole, or sprinkled with chopped cilantro, grated Cotija cheese, or a drizzle of crema and a lime wedge for squeezing.
If you’re planning to serve this entomatadas recipe as part of a bigger Mexican food meal like at a dinner party, they pair nicely with baby kale and avocado salad, arroz blanco, slow cooker borracho beans or carne picada, and simple black beans. (Well, I can make a case for my quick and easy black beans to go with pretty much anything.)
Top 5 Most Popular Vegetarian Recipes
- Vegan Pozole Verde
- Authentic Chile Relleno Recipe
- Sofrito Black Beans
- Vegetarian Black Bean and Cheese Tamales
- Mexican Sopa de Fideo
Ready To Try One Of My Favorite Dishes?
I think you’ll find these a complete delight! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ recipe rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
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