Mexican Entomatadas are a comforting traditional dish made with soft corn tortillas dipped in a rich, savory tomato sauce and filled with cheese, chicken, or beans. Similar to enchiladas but milder in flavor, entomatadas highlight the natural sweetness of tomatoes combined with gentle spices and creamy fillings. This simple yet flavorful dish is perfect for breakfast, lunch, or dinner and brings authentic Mexican comfort food straight to your table.
The first time I made entomatadas, my husband was surprised at how something so simple could taste so comforting. The smell of simmering tomatoes and garlic filled the kitchen, and before I even finished assembling the tortillas, everyone was already waiting at the table. I remember serving them with extra sauce on top, and not a single plate came back with leftovers. Since then, entomatadas have become one of those easy meals we turn to whenever we want something warm, quick, and deeply satisfying.
Why This Mexican Entomatadas Recipe
- Made with simple, affordable pantry ingredients.
- A lighter, milder alternative to enchiladas.
- Rich tomato sauce packed with authentic Mexican flavor.
- Easily customizable with chicken, cheese, or beans.
- Perfect for breakfast, lunch, or dinner.
- Family-friendly and not overly spicy.
- Comforting, saucy, and incredibly satisfying.
Ingredients
For the Tomato Sauce
- 2.2 lb (1 kg) ripe tomatoes, chopped
- 0.22 lb (100 g) onion, roughly chopped
- 0.02 lb (10 g) garlic cloves (3 cloves)
- 0.04 lb (20 g) vegetable oil
- 0.01 lb (5 g) salt
- 0.004 lb (2 g) black pepper
- 0.01 lb (5 g) dried oregano
- 1 cup (250 ml / 0.55 lb / 250 g) vegetable broth
For the Entomatadas
- 16 corn tortillas (about 0.88 lb / 400 g total)
- 0.66 lb (300 g) shredded cooked chicken (optional)
- 0.44 lb (200 g) crumbled queso fresco or mozzarella
- 0.22 lb (100 g) refried beans (optional filling)
- 0.11 lb (50 g) vegetable oil for lightly frying tortillas
For Garnish
- 0.11 lb (50 g) fresh cream or sour cream
- 0.04 lb (20 g) chopped cilantro
- 0.02 lb (10 g) sliced onions
Directions
- Place the tomatoes, onion, and garlic in a blender and blend until smooth.
- Heat vegetable oil in a saucepan over medium heat. Pour in the blended mixture and cook for 8–10 minutes, stirring occasionally.
- Add vegetable broth, salt, pepper, and oregano. Simmer for another 10 minutes until the sauce thickens slightly and develops rich flavor.
- Lightly heat corn tortillas in a skillet with a small amount of oil to soften them and prevent breaking.
- Dip each tortilla into the warm tomato sauce until fully coated.
- Fill each tortilla with chicken, beans, or cheese, then roll or fold them neatly.
- Arrange the filled tortillas on a serving plate and spoon extra sauce over the top.
- Garnish with cream, chopped cilantro, and sliced onions before serving.
Notes
- For a vegetarian version, use beans or cheese instead of chicken.
- Add a small chili or a pinch of chili powder to the sauce for a spicier version.
- Tortillas should be warmed before dipping to avoid tearing.
- Queso fresco is traditional, but mozzarella or feta can be used as substitutes.
- Leftover sauce can be refrigerated for up to 4 days or frozen for later use.
- Serve with rice, avocado slices, or a simple salad for a complete meal.
- For extra flavor, fry tortillas lightly before dipping, but skip frying for a lighter version.