Poblano and Cheese Enchiladas with Tomato Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted poblano peppers wrapped in corn tortillas, baked in savory sauce with a vibrant tomato salsa topping. This mexican-inspired cinco de mayo (vegetarian) ready in about 50 minutes blends roasted and peeled poblano peppers, shredded Monterey Jack cheese, 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.

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

Instructions

  1. 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.
  2. Step 2: Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish.
  3. 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.
  4. 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.
  5. Step 5: Bake 20 minutes until sauce bubbles and cheese melts.

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Frequently asked questions

How long does Poblano and Cheese Enchiladas with Tomato Salsa take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Poblano and Cheese Enchiladas with Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Poblano and Cheese Enchiladas with Tomato Salsa?

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 Poblano and Cheese Enchiladas with Tomato Salsa 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.

Is Poblano and Cheese Enchiladas with Tomato Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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