Blend the sauce by combining ripe tomatoes, half of the onion, and garlic in a blender until smooth.

Cook the sauce in a large pan with 2 tablespoons of oil over medium heat, then add the blended mixture and season.

Prepare the cheese by crumbling the queso fresco or feta into small pieces and preheating the oven to 350°F.

Fry the tortillas in a separate pan with oil until soft and pliable.

Coat each tortilla in warm tomato sauce and fill with crumbled cheese.

Assemble the entomatadas by folding tortillas in half and arranging them in a greased baking dish.

Bake the assembled entomatadas in the oven for about 10 minutes.

Serve with sliced avocado, chopped onion, and cilantro as garnish.