Entomatadas Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled and topped with a fresh tomato sauce, filled with cheese and crema. This is a lighter take on enchiladas with a bright, tangy sauce. Kid-friendly and approachable for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds ripe tomatoes (sliced in half lengthwise)
- 1/2 medium white onion
- 4-5 cloves garlic (unpeeled)
- 1-2 jalapeño peppers (optional - sliced in half lengthwise, cored for milder heat)
- 1/2 cup chicken broth (or veggie broth/water)
- 1 tablespoon neutral oil (or lard)
- 1 teaspoon salt (or to taste)
- 12 corn tortillas
- 1/2 cup neutral oil (for frying (you won’t use it all))
- 8-10 ounces queso fresco (crumbled (or cotija))
- 1/2 cup Mexican crema (or sour cream thinned with a splash of milk)
- 1/4 cup chopped cilantro
- 1/4 cup thin-sliced white onion
- Optional toppings: radish slices, avocado, shredded lettuce, hot sauce
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1357mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 664mg
- Calcium
- 476mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.