Description
Entomatadas are a classic Mexican dish made with tortillas dipped in a flavorful tomato sauce, layered with cheese, and topped with fresh cilantro. Comforting, tangy, and customizable, they make a simple yet hearty meal.
Ingredients
10 corn tortillas
2 tbsp vegetable oil
2 cups tomato sauce
1/2 onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
Salt and pepper, to taste
1 cup shredded cheese (Mexican blend or cheddar)
1/4 cup fresh cilantro, chopped
1/2 cup sour cream (optional, for topping)
Instructions
- Heat vegetable oil in a skillet over medium heat.
- Lightly fry each tortilla for 10–15 seconds per side, then drain on paper towels.
- In the same skillet, sauté onion and garlic until translucent, about 2–3 minutes.
- Add tomato sauce, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of sauce in a baking dish.
- Dip each tortilla in the sauce, then layer with cheese and cilantro in the dish, repeating until all tortillas are used.
- Top with remaining sauce and cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Garnish with fresh cilantro and sour cream, if desired.
Notes
Lightly frying tortillas prevents them from breaking when layered with sauce.
Can be made vegetarian or vegan with plant-based cheese and dairy-free toppings.
For more heat, add jalapeños, serrano peppers, or chipotle to the sauce.
Homemade roasted tomato sauce gives extra depth of flavor.
Best eaten fresh — tortillas may soften too much if frozen.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 25mg
