Entomatadas with Cheese and Tomato

Entomatadas fill the kitchen with the comforting aroma of tomatoes and warm tortillas. This dish lands somewhere between enchiladas and chilaquiles, but feels lighter and brighter thanks to a simple savory sauce and a generous sprinkle of cilantro. Entomatadas have been my go-to for family nights when I want something hearty but uncomplicated.

I started making these entomatadas for Sunday brunch when I was craving something filling but not heavy. After the first time, they became a weeknight regular because my family instantly fell in love with the sauce-soaked tortillas.

Ingredients

• Corn tortillas: add just the right flavor and texture use the freshest you can find and avoid flour or flavored versions
• Tomato sauce: brings the savory tang at the heart of the recipe try to pick one without excessive sugar or additives for a cleaner taste
• Onion: a key for building depth chop fine and use yellow or white for a gentle bite
• Garlic: essential for savory warmth mince fresh cloves for best results
• Cumin: provides subtle earthiness opt for whole seeds and toast if you want more aroma otherwise quality ground works well
• Chili powder: boosts mild heat select a brand with natural chili and little salt to control flavor
• Mexican cheese blend or cheddar: melts beautifully gives richness and a bit of sharpness grate your own for creamier texture
• Fresh cilantro: lifts the whole dish with its herbal flavor use fresh leaves and tender stems avoiding wilted bunches
• Sour cream (optional): adds cooling creaminess choose thick Mexican crema if available

Instructions

Prepare the Tortillas:

Lightly fry each corn tortilla in vegetable oil for about fifteen seconds per side on medium heat. Set them aside on a paper towel to absorb any extra oil which keeps the tortillas pliable and perfect for rolling.

Make the Sauce Base:

In the same skillet cook the onion and garlic until they turn soft and translucent about three minutes. Stir constantly to prevent browning which can change the sauce flavor.

Simmer the Tomato Sauce:

Pour in tomato sauce then add cumin chili powder salt and pepper. Stir gently and let the sauce simmer for about five minutes. The slow simmer allows the spices to infuse the sauce with flavor.

Layer and Dip Tortillas:

Preheat your oven to three hundred fifty degrees Fahrenheit. In a baking dish spread some sauce to prevent sticking. Dip each softened tortilla into the warm tomato sauce to coat both sides then place it flat in the dish.

Build the Layers:

Sprinkle each sauced tortilla with shredded cheese and chopped cilantro. Cover each layer with a little extra sauce as you go. Repeat until all tortillas are layered.

Bake to Finish:

Finish the last layer with extra cheese on top. Bake for fifteen to twenty minutes until the cheese melts and bubbles up at the edges.

Garnish and Serve:

Once baked add more fresh cilantro and a generous spoonful of sour cream on top. Serve hot and enjoy immediately for best flavor and texture.

Nothing surprises me more than how the cilantro brings every forkful to life. I always look forward to the moment I pull this out of the oven and see everyone’s faces light up at the fragrance wafting through the house.

Storage and Leftover Tips

Once cooled entomatadas keep well in the fridge for up to three days covered tightly. To reheat place them in a microwave in short bursts or in the oven until warm. I suggest making extra sauce to stir in when reheating so they do not dry out.

Easy Ingredient Swaps

You can use pepper jack cheese if you like more heat or swap cheddar for a milder flavor. Flour tortillas work in a pinch but change the texture. Add cooked chicken or beans between layers for extra protein.

Perfect Ways to Serve This

Pair entomatadas with spicy black beans for a complete meal. Match with a crisp green salad or griddled corn for color and crunch. If you want a breakfast version simply top with a fried egg.

This is one of those recipes you return to over and over not only because it is easy but because every bite feels like a bit of home. When the weather cools or you crave something classic and cozy you will not go wrong with a tray of freshly baked entomatadas.

Recipe Q&A

→ What type of cheese works best for entomatadas?

Mexican blend cheese or cheddar melts well and offers rich flavor, but Oaxaca or Monterey Jack are also excellent options for added authenticity.

→ Can I make entomatadas ahead of time?

Yes, you can assemble the dish and refrigerate it. Bake just before serving to ensure the cheese is perfectly melted.

→ Are entomatadas spicy?

The spice level is mild, as only a small amount of chili powder is used. Adjust the chili powder to suit your taste.

→ Is it necessary to fry the tortillas?

Lightly frying the tortillas adds flavor and prevents them from becoming soggy when layered with sauce.

→ Can I use flour tortillas instead?

Corn tortillas are traditional for their flavor and texture, but flour tortillas can be used for a different twist.