Fire-Roasted Poblano and Corn Enchiladas with Red Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Soft corn tortillas filled with fire-roasted poblano peppers, sweet corn, and cheese, baked under a fiery red enchilada sauce. This mexican-inspired cinco de mayo (vegetarian) ready in about 70 minutes blends large poblano peppers, fresh corn kernels, small corn tortillas 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

• 3 large poblano peppers
• 1 cup fresh corn kernels
• 12 small corn tortillas
• 2 cups shredded Oaxaca cheese
• 2 tbsp vegetable oil
• 1/2 cup, diced yellow onion
• 2 cloves, minced garlic cloves
• 4, stems and seeds removed dried guajillo chilies
• 2, stems and seeds removed dried ancho chilies
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your broiler to high. Place 3 large poblano peppers on a baking sheet and broil, turning every 3 minutes, until skins are charred and blistered all over, about 10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
2. Step 2: Peel the charred skins off the poblano peppers, remove seeds, and dice into 1/2-inch pieces.
3. Step 3: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1/2 cup diced yellow onion and 2 minced garlic cloves, sautéing for 4 minutes until translucent and fragrant.
4. Step 4: Add 1 cup fresh corn kernels and the diced poblano peppers to the skillet, cooking for 3 minutes until heated through. Remove from heat.
5. Step 5: In a separate pot, toast 4 dried guajillo chilies, 2 dried ancho chilies, 1 teaspoon cumin seeds, and 1 teaspoon dried oregano over medium heat for 2 minutes until fragrant.
6. Step 6: Soak the toasted chilies in 2 cups hot vegetable broth for 15 minutes until softened. Blend the soaked chilies, broth, 2 tablespoons tomato paste, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth to make the red sauce.
7. Step 7: Preheat oven to 375°F. Lightly oil a baking dish.
8. Step 8: Warm 12 corn tortillas until pliable. Fill each tortilla with about 2 tablespoons of the poblano and corn mixture and 2 tablespoons shredded Oaxaca cheese, rolling tightly.
9. Step 9: Arrange the filled tortillas seam-side down in the baking dish. Pour the red sauce evenly over the top and sprinkle remaining shredded Oaxaca cheese.
10. Step 10: Bake for 20 minutes until the cheese is melted and bubbling. Let rest for 5 minutes before serving.