Name: Entomatadas Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 10 corn tortillas; 2 tablespoons vegetable oil; 2 cups tomato sauce; 1/2 onion, chopped; 2 cloves garlic, minced; 1/4 teaspoon cumin; 1/4 teaspoon 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)

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Introduction

Entomatadas are a comforting Mexican dish featuring tender corn tortillas bathed in a flavorful tomato sauce. This simple yet delicious recipe layers tortillas with cheese and fresh cilantro before baking to melty perfection.

A dark round plate holds three folded enchiladas, each covered in a bright red sauce with a smooth texture, drizzled unevenly with white cream sauce, and sprinkled with white crumbly cheese and green cilantro leaves. Around the plate are small white bowls containing extra crumbly cheese, red sauce, and chopped green cilantro. The whole scene is set on a white marbled surface with a lightly striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 corn tortillas
2 tablespoons vegetable oil
2 cups tomato sauce
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon cumin
1/4 teaspoon 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

Step 1: Heat vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for 10-15 seconds per side until soft. Remove and drain on paper towels.
Step 2: In the same skillet, sauté chopped onion and minced garlic until translucent, about 2-3 minutes.
Step 3: Add tomato sauce, cumin, chili powder, salt, and pepper. Stir and simmer for 5 minutes to blend flavors.
Step 4: Preheat your oven to 350°F (175°C).
Step 5: Spread a thin layer of tomato sauce mixture in a baking dish.
Step 6: Dip each fried tortilla into the sauce, then layer them in the dish.
Step 7: Sprinkle shredded cheese and chopped cilantro over each tortilla, then cover with more sauce.
Step 8: Repeat layering until all tortillas are used, topping the final layer with cheese.
Step 9: Bake for 15-20 minutes until the cheese melts and bubbles.
Step 10: Remove from oven and garnish with additional cilantro and a dollop of sour cream if desired. Serve warm.

Tips & Variations

Use fresh homemade tomato sauce for a richer flavor, or add a splash of chipotle sauce for a smoky kick.
Swap out the cheese for queso fresco for a milder taste or add cooked shredded chicken to make it heartier.
To keep tortillas pliable, warm them under a damp cloth before frying.

Storage

Store leftover entomatadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. If reheating in the microwave, cover loosely to retain moisture.

How to Serve

A black pan holds a stack of three folded tortillas on a white marbled surface. The bottom layer is a soft tortilla, covered with thick, bright orange-red sauce. On top of this is a second tortilla folded in quarters, slightly browned, and covered with melted yellow cheese that has some darker brown, crispy spots. The top layer is a golden-brown tortilla with more melted cheese, topped with dollops of white sour cream, crumbled white cheese, and fresh green cilantro leaves scattered across. Two small wooden bowls with chopped red and green ingredients are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make entomatadas ahead of time?

Yes, you can assemble the entomatadas in advance and refrigerate them before baking. Just bake right before serving to enjoy fresh melted cheese.

What can I use instead of corn tortillas?

If you prefer, flour tortillas can be used, but corn tortillas are traditional and provide the best texture and flavor for entomatadas.