Cheesy Poblano and Corn Enchiladas with Red Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Corn tortillas filled with roasted poblano peppers, sweet corn, and melted cheese, baked in a tangy red enchilada sauce. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 55 minutes, pairs poblano peppers, corn kernels, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 20 min Cook: 35 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

2 medium poblano peppers
1 cup (fresh or frozen) corn kernels
10 small corn tortillas
1.5 cups shredded Monterey Jack cheese
2 tablespoons vegetable oil
1 small, diced white onion
2, minced garlic cloves
2 cups enchilada sauce (red)
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 375°F. Roast 2 medium poblano peppers directly over a gas flame or under the broiler, turning occasionally until skins are blackened, about 8 minutes. Place in a bowl and cover tightly with plastic wrap for 10 minutes, then peel, seed, and chop.
Step 2: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 diced small white onion and 2 minced garlic cloves, sauté for 3 minutes until translucent.
Step 3: Add the 1 cup corn kernels, chopped poblano peppers, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes until heated through and fragrant. Remove from heat and stir in 1/2 cup shredded Monterey Jack cheese.
Step 4: Lightly oil a 9x13-inch baking dish. Soften each of the 10 corn tortillas by warming in a dry skillet for 20 seconds per side. Spoon about 3 tablespoons of the pepper-corn mixture into each tortilla, roll up tightly, and place seam-side down in the dish.
Step 5: Pour 2 cups red enchilada sauce evenly over the filled tortillas. Sprinkle remaining 1 cup shredded Monterey Jack cheese on top.
Step 6: Bake uncovered for 20 minutes until cheese melts and sauce bubbles. Garnish with 1/4 cup chopped fresh cilantro before serving.