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A plate of red chilaquiles topped with crumbled cheese, crema, and chopped cilantro—reminiscent of tasty Cheese Entomatadas—served on a white plate with a colorful woven tablecloth underneath.

Mexican Cheese Entomatadas Recipe

Soft corn tortillas dipped in a rich homemade tomato sauce and filled with crumbled queso fresco and onion. A classic Mexican comfort dish with no chile.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings (3 tortillas each)
Calories: 568kcal

Ingredients

  • 6 tomatoes large (aprox 900 g/ 2lb)
  • ½ white onion
  • 2 garlic cloves
  • 3/4 teaspoon salt or to taste
  • 3 tablespoons oil
  • 10 oz queso fresco
  • 12 corn tortillas
  • 1/2 cup crema Mexicana
  • fresh cilantro

Utensilios

  • Knife
  • Cutting board
  • * Blender
  • medium pot
  • Comal
  • Pan

Instructions

  • Wash and halve the tomatoes. Peel the half onion. Cut into two chunks. Finely chop one and reserve for the filling and halve the other one. Peel the garlic cloves.
  • Place the tomatoes, onion pieces, and garlic in a medium pot. Cover with water (about 2 cups). Cover and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 3 minutes, or until the onion is tender and the tomato skin begins to peel away withoug the tomatoes losing their shape.
  • Let the vegetables cook for a few minutes. Transfer the veggies and salt to a blender, leaving the cooking water behind. Blend until smooth. If the sauce is too thick, add the reserved cooking water a little at a time until the sauce is fluid but still has body.
  • Heat 1 tablespoon of oil in a saucepan over medium heat. Pour the tomato sauce and simmer over low heat for 8-10 minutes. Taste and adjust salt. Adjust teture with a splash of reserved cooking water if needed.
  • While the sauce simmers, crumble the queso fresco and mix with the finely chopped onion. Set aside.
  • Warm the tortillas on a comal or in the microwave until flexible.
  • In a skillet (preferibly non-stick), heat 1/2 tablespoon of oil over medium heat. Lightly fry 3 tortillas until coated and soft. Repet with the remaining tortillas, adding 1/2 tablespoon of oil per batch.
  • Dip one tortilla into the tomato sauce, place on a plate, add one spoonful of the queso fresco and onion filing, and fold in half. Repeat with two more tortillas to complete one serving. Continue with the other portions.
  • Top with extra crumbled cheese and onion, Mexican crema, and chopped cilantro. Serve immediately. Accompany with beans, or white rice or a salad.

Nutrition

Nutrition Facts
Mexican Cheese Entomatadas Recipe
Amount per Serving
Calories
568
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
11
g
Cholesterol
 
65
mg
22
%
Sodium
 
1135
mg
49
%
Potassium
 
700
mg
20
%
Carbohydrates
 
48
g
16
%
Fiber
 
7
g
29
%
Sugar
 
9
g
10
%
Protein
 
20
g
40
%
Vitamin A
 
2243
IU
45
%
Vitamin C
 
27
mg
33
%
Calcium
 
536
mg
54
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Dishes
Cuisine: Mexican
Diet: Gluten Free
Keyword: comfort food, not spicy

Notes

Notes:
  • Oven option: roll the tortillas instead of folding them and arrange them in a baking dish. Cover with the remaining sauce, cheese (mozarella or Oaxaca cheeses go better with this option), and crema. Bake at 350 F (175 C) for 15 minutes.
  • If you are missing the heat, add a serrano or jalapeño pepper when cooking the tomatoes, or blend in one chipotle in adobo. Better yet, top them with a spicy red salsa.
  • The sauce can be made up to 2 days ahead and stored in the fridge.
  • Storing assembled entomatadas is not recommended. The sauce will make the tortillas super soft, and they will break when you serve them again. Now, if you don't mind that, go ahead, the taste will be the same, but the tortillas will probably lose their shape.