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Enchiladas with fresh tomato sauce

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Mexican Entomatadas

Entomatadas are a “cousin” to enchiladas. The difference is that the sauce isn’t loaded with a lot of chili powder or chili peppers. “Entomatada” means “covered in tomato”. This sauce has the brightness and taste of fresh tomato, with a mild amount of seasoning.  Traditionally, Entomatadas are stuffed with cheese (and sometimes onion). Can you add chicken or beef? Yes! You don’t need fancy ingredients, either. These are my favorite Mexican meal, though they are hard to find on a menu. So, you can make them yourself at home.

 
About 20 years ago, there was a Hole-in-the-wall Mom & Pop Mexican restaurant that had the best Mexican food, on the Monterey Peninsula. Locals would patiently wait for one of the few booths, or to sit at the counter, to order really authentic Mexican food. This is the restaurant where I discovered Entomatadas. 
 
I’m surprised at how many people I know, who are Mexican, who say they’ve never heard of these! I’m so glad that I discovered this dish, because I love cheese enchiladas.  I loved these so much, that I craved them on a regular basis.  It got to the point where I’d walk into this little restaurant, and the mother or daughter would look at me and say “Entomatadas, rice and beans, right?”
 
Right! Please and thank you.  Then, a sad thing happened.  The restaurant closed. Empty. Shuttered and gone. I was heartbroken, and lamented that I’d never have these again. I’d think of those entomatadas,  whenever I had a craving for Mexican food, and I’d miss my beloved Mexican restaurant all over again.
 
It was time for me to see if I could clone that recipe.  First, let me introduce you to what an Entomatada is. It means “covered it tomato”.  In a way, this is an enchilada. The difference is that the sauce isn’t loaded with a lot of chili powder or chili peppers.  The sauce should have the brightness and taste of fresh tomato, with a mild amount of seasoning.  Traditionally, Entomatadas are stuffed with cheese (and sometimes onion).  Can you add chicken or beef? Of course you can!  But I wanted to make my version of Entomatadas as close as the one’s from my beloved restaurant.
 
For Cinco de Mayo, I found that Roma tomatoes and Jalapenos were plentiful and on sale. I bought Medium Cheddar Cheese and Monterey Jack.  I did a little internet surfing and found a sparse selection of Entomatada recipes. I didn’t like many of them, because I didn’t want to add Chicken Bouillon or chicken stock.  I didn’t want to add all kinds of chili, or I’d be right back to a more traditional enchilada sauce.  I wanted to be a tomato purist, and I didn’t want too many spices to mute the star of the show.  
I decided to broil four Roma tomatoes, garlic, onion and one-half a de-seeded jalapeno for five minutes.
 
 
I debated whether or not to leave the tomato skin on, since I’m going to be buzzing this in my blender.

 

Why not? The skin slipped right off!
 
For seasoning, I added one teaspoon of coarse salt and 1/2 teaspoon of cumin.
 
 
I cut some fresh cilantro (3 or 4 sprigs) from our herb garden, added bit of black pepper and got ready for some pureeing action.
 
 
I tasted the tomato sauce, and got a punch of heat! Whoa!  That was a
little too hot for me, and I had to tone down the jalapeno. So, I added  four more broiled Roma tomatoes and pureed those– that would be a total of 8 Roma Tomatoes. Perfect!
 
To make the sauce takes about 10 minutes. Don’t you love it? ! The entomatadas are just as quick to make: using a non-stick skillet, I added a small amount of vegetable oil (like a teaspoon…maybe two).  Corn tortillas (not flour) were cooked for about 30 seconds– just enough to soften them, but not make them crispy.
 
A little of the tomato sauce is poured on the bottom of an oven-proof dish.  Fill a corn tortilla with a little cheese, and add a little freshly onion– or leave out the onion, if you prefer.

 

Pour a little sauce on top…
 
Queso Fresco would be a perfect cheese to garnish on top, but I didn’t have any. No biggie. I used the same cheese on top as I had stuffed on this inside.  These are baked at 350F for 20-30 minutes, until bubbly and hot.
The sour cream (or crema) garnish is truly a must. If I had fresh avocado, that would have been a nice touch.
I didn’t make homemade refried beans (and I won’t eat canned refried beans… yuck!) Instead, I made a healthy green salad which was delicious– but next time, I’m definitely make rice and beans to go with this. Oh, and a margarita, too.

 

TASTING NOTES:  Sha-Zam!  Seriously, I nailed it and I am thrilled.  I loved the tomato sauce, which was bright and fresh tasting. The sauce was flavorful and mild, with a gentle heat of the jalapeno. I had to add just a bit more salt, but the cumin was subtle and just right.   I am not a fan of any canned enchilada sauce that I’ve ever tried.  I find that it’s got an overwhelming flavor of chili powder that I just don’t care for. I’m working on perfecting my own homemade enchilada sauce. However, I still prefer Entomatadas, any day, because I love the flavor of tomato.  The gooey cheese, and onions are very much like my Tex Mex Chili Gravy enchiladas– except a much more pronounced tomato.  I guess the theme here is TOMATO!

I had plenty of leftover sauce, since I only made two casserole servings.  The very next day, I made the rest of the Entomadas and polished off the sauce.  I loved it just as much.  My husband loved them, too. This is a great vegetarian meal, to boot.

If you love Mexican food, I hope you try this authentic Mexican dish. It might be a bit obscure, but it’s a gem of a dish.  Trust me!

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Mexican Entomadatas (Enchilada “Cousin”)

Entomatadas are a "cousin" to enchiladas. The difference is that the sauce isn't loaded with a lot of chili powder or chili peppers. "Entomatada" means "covered in tomato". This sauce has the brightness and taste of fresh tomato, with a mild amount of seasoning.  Traditionally, Entomatadas are stuffed with cheese (and sometimes onion). Can you add chicken or beef? Yes! You don't need fancy ingredients, either. These are my favorite Mexican meal, though they are hard to find on a menu. So, you can make them yourself at home.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: main
Cuisine: Mexican
Keyword: Entomatadas
Servings: 6
Author: Debby – www.AFeastfortheEyes.net

Ingredients

  • 8 Roma tomatoes
  • 1 onion divided
  • 1 fresh jalapeno
  • 4 cloves fresh garlic peeled
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coarse salt decrease if using table salt
  • 1/2 teaspoon fresh coarse black pepper
  • 1/2 cup fresh cilantro
  • 1 dozen corn tortillas
  • 1 1/2 tablespoons vegetable oil
  • 3 1/2 cups cheddar and Monterey Jack cheese grated and blended; or cheese(s) of your choice

For the garnish:

  • Sour cream for garnish
  • 1 cup Queso Fresco optional Mexican cheese, for garnish
  • avocado Sliced ,for garnish, optional

Instructions

  • Cut the tomatoes in half and place on a baking sheet, cut side down.
  • Cut the Jalapeno in half, removing ribs and seed and place on the baking sheet, with the garlic cloves.
  • Cut one third of the onion and add to the baking sheet.
  • With the rack on the highest position, broil for about five minutes, until the skin turns blackish but not completely burned.
  • The tomato skin should easily come off by carefully lifting it (don’t burn your hands) and discarding.
  • Puree the broiled vegetables in a blender until smooth (or use an immersion blender in a bowl).
  • In a nonstick skillet, add just enough oil to lightly coat the bottom.
  • Pour enough of the tomato sauce to coat the bottom of a 9×13-inch baking dish (these can also be made in small, individual casserole dishes).
  • Cook each corn tortilla for about 30 seconds, just enough to soften, but not become crispy.
  • Fill each corn tortilla with cheese and a sprinkling of onion and gently roll. Place, seam side down, into a baking dish.
  • Pour remaining tomato sauce on top of the enchiladas to coat evenly.
  • Garnish with cheddar & Monterey Jack cheese (or cheese of your choice).
  • Bake at 350°F for 25 to 30 minutes until bubbly and hot.
  • Garnish with sour cream and Queso de Fresco (if using) and avocado, if desired.

Notes

NOTES: You could dip each lightly cooked corn tortilla in the sauce, but I find it easier to coat the bottom of the pan in sauce– your choice.
You can add cooked chicken or beef into each corn tortilla, if desired. I prefer them with cheese and onion.
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
debby

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Comments

  3. Carole says

    Debbie! I came for the recipe, which I plan to make as soon as I shope for everything.

    Thank you SO much!! I was in the dumps missing my Mother this weekend w/ all of the Mother's Day celebragalia, and this has cheered me immenseley. Thank you! xoxo

    Reply

  6. Joanne says

    How have i never heard of these!? I am definitely going to save this recipe to make for The.Boy and I. He's not big on spice but we're both big on mexican food…the perfect meal!

    Reply

  7. Roz Corieri Paige says

    I'd have to fall in that category of not knowing what these are . . . but I am so glad that you've been able to recreate the recipe and share it here with us! I love those little hole in the wall places and just hate it when they disappear! Happy Mother's Day Debby! google+ 'ing this for you!

    Roz

    Reply

  8. The Short (dis)Order Cook says

    That sauce looks wonderful. It would be good on so many other things too like a nice chicken breast.

    I hate it when a favorite restaurant closes. 🙁 Sometimes those holes in the wall serve the best food.

    Hope you had a great Mother's Day.

    Reply

  10. Velva says

    I never thought about it until I read your that a typical enchilada sauce is smoky with chili powder etc. I am liking this light tomato sauce approach.

    As always, the dish rocks!

    Velva

    Reply

  12. Anonymous says

    Am I allowed to backtrack a little? Yesterday, Memorial Day, I served your recent, adapted "Oven-Finished Fried Chicken" to about 22 guests. It was great, they raved and frankly, without the oven finishing method, I could not have served even half as many hungry souls. When all was ready, we paused in silent honor of those who have fallen defending us, and offered our respect for those who serve today. If there is a finer meal with which to honor either America of those who have defended us, I do no t know what it might me. North, South, East or West, who among our broad cultural base can possibly refuse a tasty leg or breast of genuine, American Fried Chicken. Your tweaks on this combination of frying and baking are perfect for a large gathering because the chicken is thoroughly (properly) cooked, tastes wonderful – and will hold in a very gentle oven without drying or becoming mushy. You've got this nailed, perfectly and my salute, madam! You deserve a Fried Chicken Medal. -Craig (aka cook@….org.

    Reply

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