Cheese-Stuffed Poblano Pepper Enchiladas with Red Sauce

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

Roasted poblano peppers stuffed with cheese, wrapped in corn tortillas, and smothered in a vibrant red enchilada sauce. This mexican-inspired cinco de mayo ready in about 70 minutes blends large poblano peppers, corn tortillas, shredded Oaxaca cheese 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 320 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

• 4 large poblano peppers
• 12 corn tortillas
• 2 cups shredded Oaxaca cheese
• 2 tbsp vegetable oil
• 5 dried guajillo chiles
• 3 garlic cloves
• 1 small, chopped white onion
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 2 cups chicken broth
• 1/4 cup chopped, for garnish fresh cilantro
• 1/2 cup, for serving sour cream

Instructions

1. Step 1: Roast 4 large poblano peppers over an open flame or under a broiler, turning frequently until skins are blistered and blackened, about 10 minutes. Place in a bowl and cover with plastic wrap to steam for 15 minutes. Peel off skins, remove stems and seeds, then slice each pepper lengthwise into 2-3 strips.
2. Step 2: Soak 5 dried guajillo chiles in 1 cup hot water for 20 minutes until softened. Drain and blend with 3 garlic cloves, 1 small chopped white onion, 1 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 2 cups chicken broth until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a saucepan over medium heat. Pour in the blended chile sauce and simmer for 10 minutes until thickened and fragrant.
4. Step 4: Warm 12 corn tortillas by lightly frying each in a hot skillet for 10-15 seconds per side until soft and pliable.
5. Step 5: Stuff each tortilla with 1/4 cup shredded Oaxaca cheese and a few slices of roasted poblano pepper, then roll tightly and place seam-side down in a greased 9x13-inch baking dish.
6. Step 6: Pour the enchilada sauce evenly over the rolled tortillas, sprinkle additional cheese on top if desired, and bake in a preheated 375°F oven for 20 minutes until sauce is bubbly and cheese is melted.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and serve with 1/2 cup sour cream on the side.