Poblano and Cheese Enchiladas with Tomato Salsa

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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.

Tender roasted poblano peppers wrapped in corn tortillas, baked in savory sauce with a vibrant tomato salsa topping. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 50 minutes, pairs poblano peppers, Monterey Jack cheese, corn tortillas 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

4, roasted and peeled poblano peppers
1 cup, shredded Monterey Jack cheese
8 corn tortillas
1.5 cups enchilada sauce
1 cup tomato salsa
1 tablespoon vegetable oil
1/4 teaspoon salt

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Instructions

Step 1: Roast poblanos over open flame or under broiler until blackened, 5-7 minutes. Place in plastic bag for 10 minutes, then peel, seed, and finely chop.
Step 2: Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish.
Step 3: Fill each tortilla with 1/4 cup chopped poblano and 1/4 cup cheese, roll tightly, and place seam-side down in dish.
Step 4: Pour remaining 1 cup enchilada sauce over rolls, top with 1/2 cup tomato salsa, and dot with 1 tablespoon vegetable oil. Sprinkle with salt.
Step 5: Bake 20 minutes until sauce bubbles and cheese melts.