3 ratings


An enchilada's folded cousin

Photo courtesy of Mexican Please

Easy to make with a few pantry staples, entomatadas are similar to enchiladas. They contain similar ingredients; tortillas and a crumbly cheese filling. This recipe allows room for personalization too. Add whichever filling you fancy; cheese, beans or a protein. It's up to you. 

Recipe courtesy of Mexican Please

Ready in
40 m
30 m
(prepare time)
10 m
(cook time)


  • 6 plum tomatoes
  • 1/2 onion
  • 1/4 jalapeño
  • 1 garlic clove
  • 1/2 cup stock
  • 1/2 teaspoon salt
  • 8 corn tortillas
  • 1 Cup queso fresco
  • Mexican crema
  • Cilantro, for garnish
  • Cotija cheese, for garnish


Rinse and de-stem the tomatoes. 

Roast them in a 400F oven for 20-25 minutes. 

Roughly chop the 1/2 onion and saute in some oil over medium heat. 

Add a peeled, whole garlic clove to the pan. 

Saute until the onion starts to brown and then add the mixture to a blender. 

Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeño and 1/2 teaspoon of salt.   

Combine well and add another sliver of jalapeño for extra heat.

Add a dollop of oil to a saucepan over medium heat. 

Add the tomato mixture from the blender and simmer for a few minutes. 

If looking to keep the sauce liquidy, add 1/2 cup of stock. 

Take a final taste for seasoning.

Add more salt if necessary.

Heat up the corn tortillas in the oven. 

You can alternatively give them a flash fry in some oil. 

Use tongs to give the tortillas a swim in the tomato sauce. 

Add the coated tortillas to a plate and fill with cheese. 

Other good options for fillings: refried beans, raw onion, shredded chicken or your protein of choice.

Fold the tortillas and coat them with plenty of the tomato sauce. 

You can optionally give them a few minutes in the oven to warm up.  

Top them with a sprinkling of Cotija cheese, Mexican Crema and finely chopped cilantro. 

Serve immediately.