Cheese and Poblano Enchiladas with Roasted Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 blends small corn tortillas, medium poblano peppers, shredded Oaxaca cheese or Monterey Jack into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 12 small corn tortillas
• 3 medium poblano peppers
• 3 cups shredded Oaxaca cheese or Monterey Jack
• 6 medium roma tomatoes
• 1 small yellow onion, quartered
• 4 cloves garlic cloves
• 3 tbsp vegetable oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken or vegetable broth
• 2 tbsp fresh cilantro, chopped

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.