Tomato-Dipped Cheese Enchiladas (Entomatadas)

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Entomatadas are a beloved Mexican home-style dish of corn tortillas quickly dipped in a warm, bright roasted-tomato sauce and then rolled around crumbly fresh cheese. Topped with more sauce, Mexican crema, and a shower of queso fresco and onion, they are lighter and gentler than chile-heavy enchiladas, with a sweet-tangy tomato character that lets the dairy shine.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 40 gCarbs
• 5 gFiber
• 9 gSugar
• 17 gProtein
• 640 mgSodium
• 580 mgPotassium
• 290 mgCalcium
• 3 mgIron
• 24 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the tomato sauce

• 6 ripe Roma tomatoes (about 1.5 lb)
• 1/2 small white onion, roughly chopped (plus more for serving)
• 2 garlic cloves
• 1 teaspoon Mexican oregano
• 1/2 teaspoon ground cumin
• 1 chicken bouillon cube
• 1 tablespoon vegetable oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon sugar

For assembling

• 12 corn tortillas
• 10 oz queso fresco, crumbled and divided
• 1 cup Mexican crema, or sour cream thinned with 2 tablespoons milk
• 2 tablespoons vegetable oil, for softening tortillas
• 1/4 cup water

For serving

• 1/2 small white onion, finely chopped
• 1/4 cup chopped fresh cilantro
• Lime wedges
• Sliced avocado
• Pickled jalapeño slices (optional)

Directions

1. Char the tomatoes, roughly chopped onion, and garlic on a preheated comal or dry skillet over medium-high heat for 8 to 10 minutes, turning until blackened in spots and the tomato skins have blistered.
2. Transfer the charred vegetables to a blender with the oregano, cumin, bouillon cube, and 1/2 cup water. Blend until completely smooth, then strain through a fine-mesh sieve into a bowl, pressing to extract all the pulp; this gives you a silky, seedless sauce.
3. Heat 1 tablespoon oil in a saucepan over medium heat, pour in the strained tomato mixture, and season with the salt and sugar. Simmer gently for 8 to 10 minutes, stirring, until the sauce thickens enough to coat the back of a spoon; taste and adjust seasoning.
4. Warm each tortilla in a dry skillet for 10 to 15 seconds per side until pliable. If any crack, dip them briefly in the hot tomato sauce, set on a plate, and cover with a clean towel to keep them flexible.
5. To assemble, lay a warm tortilla on a plate, spoon about 1 heaping tablespoon of crumbled queso fresco and a pinch of the finely chopped onion down the center, then roll it up like a cigar. Place 3 rolled tortillas seam-side down on each plate.
6. Spoon the warm tomato sauce generously over the rolled tortillas, then drizzle with the crema and scatter the remaining queso fresco and onion on top.
7. Finish with chopped cilantro and serve immediately with lime wedges, avocado, and pickled jalapeños on the side so each diner can squeeze lime over their entomatadas for a bright finishing note.

Cook’s Notes

• For the smoothest, most refined sauce, do not skip straining; the charred tomato skins and seeds would otherwise give the dish a gritty, bitter finish.
• Char your tomatoes well; the smoky blackened notes are what make the sauce taste rich without needing lots of dried chile.
• If queso fresco is too dry for your taste, swap in shredded Oaxaca or Chihuahua cheese for a melty, stretchy filling.
• Serve entomatadas right after assembly so the tortillas stay soft; they tend to stiffen if they sit longer than 10 minutes.
• A side of refried black beans and Mexican rice turns this into a hearty homestyle supper the whole table will love.

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