Poblano and Cheese Enchiladas with Tomato Salsa

By AislePrompt Test Kitchen · 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 pairs roasted and peeled poblano peppers, shredded 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.

★ 4.2 (10 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

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 shredded monterey jack cheese from drying out.

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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