Entomatadas are a dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt. The recipes for the tomato sauce vary by cook, and many simply use enchilada sauce as in this recipe. The tortilla can be filled with a number of different ingredients, however the most common are chicken, beef, cheese or beans. More sauce is poured on top of the filled tortillas and the dish is garnished with sour cream, queso fresco and diced white onion.
2 dozen corn tortillas
1 1/2 to 2 pounds jack cheese
1 large can Ortega whole green chiles
1 medium onion
1 (15 ounce) can ripe black olives, halved
Salt to taste
1 (32 ounce) can enchilada sauce
Cooking oil (enough to fill fry pan 1/2-inch)
Grate all cheese, finely chop onion, slice olives and drain all juice out of chiles.
Pour enchilada sauce into a bowl (wide enough to lay a tortilla in).
With your hands, in a large bowl, mix chiles, 3/4 of te cheese, onions and 3/4 of the olives together until chiles are in very thin strips and everything is mixed well. Add salt.
Heat oil. Dip 1 tortilla in hot oil (use tongs) until tortilla is soft, about 2 seconds on each side.
Lay soft tortilla in sauce, then place in a 13 x 9-inch baking pan. Fill with 1 tablespoon of chili mixture. Roll or fold over and slide to corner.
Repeat until chile mixture is gone.
Pour sauce over top, then remaining cheese and olives.
Bake at 325 degrees F for 20 minutes.
Sprinkle queso fresco over the top to serve.
Garnish with diced onions and sour cream, if desired