Cheesy Tomato Entomatadas with Crispy Cabbage
Corn tortillas dipped in vibrant tomato sauce, filled with cream cheese, and baked until bubbly. Topped with crispy shredded cabbage and pico de gallo for fresh contrast.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- 4 oz cream cheese
- 6 count corn tortillas
- 1 cup shredded cabbage
- ¾ cup pico de gallo
- 1 cup shredded Oaxaca or mozzarella cheese
- 1 count jalapeño
- ½ count lime
Instructions
- 1
Heat oven to 400°F. Combine crushed tomatoes, minced jalapeño, half the lime juice, and a pinch of salt in a shallow bowl.
- 2
Spread 1/4 cup tomato sauce on the bottom of an 8×10-inch baking dish. Dollop cream cheese evenly across 6 tortillas.
- 3
Dip each filled tortilla into tomato sauce, coating both sides, then lay seam-side down in the dish. Pour remaining sauce over top.
- 4
Sprinkle mozzarella evenly over tortillas. Bake uncovered for 12–14 minutes until cheese melts and edges bubble.
- 5
While baking, toss shredded cabbage with remaining lime juice and a pinch of salt until lightly dressed.
- 6
Top baked entomatadas with crispy cabbage and pico de gallo. Serve hot.
Tools you’ll need
- 8×10-inch baking dish
- shallow bowl
- oven
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