Lunch · 30 min · mexican

Entomatadas

If you like corn tortillas, you’ll love this Mexican lunch — 30 minutes from craving to table. It is weeknight cooking that still hits your targets — 18 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 Corn tortillas
• 2 lb Tomatoes
• 3 cloves Garlic
• 1/2 White onion
• 1.5 cups Queso fresco
• 1/3 cup Crema
• 1 cup Chicken broth
• 1/4 cup Vegetable oil
• 1 tsp Oregano

Steps

1. Char the tomatoes and garlic, then blend with onion, oregano, and broth into a bright red sauce. Simmer 12 minutes.
2. The sauce should taste vividly of tomato — entomatadas are the fresh, simple cousin in the enchilada family.
3. Flash-fry the tortillas, dredge through the hot tomato sauce, and fill with queso fresco.
4. Fold and arrange on warm plates, spooning over plenty of sauce.
5. Top with more queso fresco, diced onion, and crema.
6. Serve at once with the sauce still bubbling at the edges.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes