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.
Servings 6
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 9x13-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.