Charred Poblano Pepper and Cotija Cheese Enchiladas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 60 minutes pairs medium poblano peppers, small corn tortillas, crumbled 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.

Prep: 25 min Cook: 35 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Charred Poblano Pepper and Cotija Cheese Enchiladas take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Poblano Pepper and Cotija Cheese Enchiladas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium poblano peppers from drying out.

Can I substitute ingredients in Charred Poblano Pepper and Cotija Cheese Enchiladas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Poblano Pepper and Cotija Cheese Enchiladas for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Poblano Pepper and Cotija Cheese Enchiladas?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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