Cheese and Poblano Enchiladas with Roasted Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with melted cheese and roasted poblano peppers, baked in a vibrant roasted tomato enchilada sauce. This mexican-inspired cinco de mayo ready in about 70 minutes pairs small corn tortillas, medium poblano peppers, shredded Oaxaca cheese or Monterey Jack for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.4 (10 ratings) Prep: 30 min Cook: 40 min Serves 6 Mexican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 450°F. Place 3 medium poblano peppers and 6 roma tomatoes on a baking sheet and roast for 20 minutes until skins are charred and tomatoes are soft.
  2. Step 2: Transfer poblanos to a bowl, cover with plastic wrap for 10 minutes, then peel, deseed, and chop peppers.
  3. Step 3: Meanwhile, in a blender, combine roasted tomatoes, 1 small quartered yellow onion, 4 garlic cloves, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 cup broth. Blend until smooth.
  4. Step 4: Heat 2 tbsp vegetable oil in a skillet over medium heat. Pour in the tomato sauce and simmer for 10 minutes until slightly thickened.
  5. Step 5: Lightly fry 12 small corn tortillas in 1 tbsp vegetable oil until pliable, about 10 seconds per side.
  6. Step 6: Fill each tortilla with 1/4 cup shredded cheese and 2 tbsp chopped roasted poblano. Roll up and place seam-side down in a greased 9x13 inch baking dish.
  7. Step 7: Pour enchilada sauce evenly over rolled tortillas and sprinkle remaining 1 cup cheese over the top.
  8. Step 8: Bake uncovered for 20 minutes at 375°F until cheese is bubbly and golden.
  9. Step 9: Garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Cheese and Poblano Enchiladas with Roasted Tomato Sauce take to make?

Total time is about 70 minutes (30 min prep + 40 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 Cheese and Poblano Enchiladas with Roasted Tomato Sauce?

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 small corn tortillas from drying out.

Can I substitute ingredients in Cheese and Poblano Enchiladas with Roasted Tomato Sauce?

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 Cheese and Poblano Enchiladas with Roasted Tomato Sauce 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 Cheese and Poblano Enchiladas with Roasted Tomato Sauce?

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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