Cheese-Stuffed Poblano Pepper Enchiladas with Red Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 pairs large poblano peppers, corn tortillas, shredded Oaxaca 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.

★ 4.1 (8 ratings) Prep: 40 min Cook: 30 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Cheese-Stuffed Poblano Pepper Enchiladas with Red Sauce take to make?

Total time is about 70 minutes (40 min prep + 30 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-Stuffed Poblano Pepper Enchiladas with Red 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 large poblano peppers from drying out.

Can I substitute ingredients in Cheese-Stuffed Poblano Pepper Enchiladas with Red 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-Stuffed Poblano Pepper Enchiladas with Red 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-Stuffed Poblano Pepper Enchiladas with Red 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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