Charred Poblano Pepper and Cotija Cheese Enchiladas

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Soft corn tortillas filled with smoky charred poblano peppers and creamy cotija cheese, baked in a rich, tangy red chile sauce. This Mexican-inspired Cinco de Mayo recipe, ready in about 60 minutes, pairs poblano peppers, corn tortillas, cotija cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium poblano peppers
• 12 small corn tortillas
• 1 cup crumbled cotija cheese
• 2 tbsp vegetable oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 4, stems and seeds removed dried guajillo chiles
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup for serving sour cream

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Instructions

1. Step 1: Roast 3 medium poblano peppers directly over a gas flame or under the broiler for about 8 minutes, turning occasionally, until the skins are blackened and blistered; place peppers in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and dice into 1/2-inch pieces.
2. Step 2: Soak 4 dried guajillo chiles in hot water for 15 minutes until softened, then blend them with 1 cup tomato sauce and 1 cup chicken broth until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 4-5 minutes until translucent and fragrant.
4. Step 4: Stir in the guajillo chile sauce, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer the sauce gently for 10 minutes until it thickens slightly.
5. Step 5: Warm 12 small corn tortillas in a dry skillet or microwave until pliable. Fill each tortilla with 2 tbsp diced poblano peppers and 2 tbsp crumbled cotija cheese, roll tightly, and place seam-side down in a baking dish.
6. Step 6: Pour the chile sauce evenly over the enchiladas, sprinkle with remaining cotija cheese if desired, and bake at 375°F for 20 minutes until heated through and bubbling.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with 1/2 cup sour cream alongside.