Mexican Entomatadas are a simple yet incredibly flavorful dish made with soft tortillas dipped in a rich tomato sauce and filled with delicious ingredients like chicken or cheese. What makes this recipe special is its comforting taste, vibrant color, and how easy it is to prepare with everyday ingredients. If you love quick meals that still feel homemade and satisfying, this dish is definitely worth trying.
This recipe quickly became a favorite in my home, especially on those evenings when we want something warm and comforting without spending hours in the kitchen. I still remember the first time I made these entomatadas—my husband kept going back for seconds, saying how the sauce reminded him of a rich homemade soup but even better. Now, it’s one of those dishes my family asks for again and again. It brings everyone to the table, smiling and hungry, and somehow always disappears faster than I expect!
Why This Mexican Entomatadas Recipe
- Made with a rich, homemade-style tomato sauce that’s full of flavor
- Uses simple, affordable ingredients you probably already have
- Soft tortillas soak up the sauce beautifully, making every bite delicious
- Can be customized with chicken, cheese, or even beans
- Perfect for quick dinners, yet comforting enough for special meals
- Balanced flavors: slightly tangy, savory, and gently spiced
Ingredients :
- Corn tortillas – about 12 pieces (approx. 300 g / 0.66 lb)
- Ripe tomatoes – 5 medium (about 600 g / 1.3 lb)
- Onion – 1 small (100 g / 0.22 lb), chopped
- Garlic – 2 cloves (10 g / 0.02 lb)
- Cooked shredded chicken (or cheese as alternative) – 250 g / 0.55 lb
- Vegetable oil – 2 tablespoons (30 g / 0.07 lb)
- Chicken broth or water – 250 ml (250 g / 0.55 lb)
- Salt – to taste
- Black pepper – to taste
- Dried oregano – 1 teaspoon (2 g / 0.004 lb)
- Fresh cheese or crema (for topping) – 100 g / 0.22 lb
- Fresh cilantro (optional) – small handful
Directions:
- Start by preparing the sauce: blend the tomatoes, onion, garlic, and broth until smooth.
- Heat oil in a pan over medium heat, then pour in the blended mixture. Let it simmer for about 10–15 minutes until slightly thickened. Season with salt, pepper, and oregano.
- In a separate pan, lightly warm the tortillas so they become soft and flexible.
- Dip each tortilla into the warm tomato sauce, making sure it is fully coated.
- Place some shredded chicken (or cheese) in the center, then fold or roll the tortilla.
- Arrange the filled tortillas on a plate and spoon extra sauce over the top.
- Finish by adding cheese, crema, and fresh cilantro as garnish. Serve warm.
Notes:
- You can easily swap chicken for beans or sautéed vegetables for a vegetarian version
- If you prefer a spicier sauce, add chili peppers while blending
- For extra flavor, lightly fry the tortillas before dipping them in the sauce
- Use fresh, ripe tomatoes for the best taste
- This dish is best served immediately while warm and saucy