Poblano and Corn Enchiladas with Roasted Tomato Sauce

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

Soft corn tortillas filled with roasted poblano peppers and sweet corn, baked in a smoky roasted tomato and chili sauce. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 70 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 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.

Ingredients

• 3 large poblano peppers
• 1 cup (fresh or frozen) corn kernels
• 12 small corn tortillas
• 6 medium roma tomatoes
• 1 medium white onion, chopped
• 3 garlic cloves
• 1 tbsp dried ancho chili powder
• 3 tbsp vegetable oil
• 1 1/2 cups shredded Oaxaca cheese
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Roast 3 large poblano peppers and 6 medium roma tomatoes on a baking sheet for 20 minutes until skins are blistered and blackened. Transfer poblanos to a bowl, cover with plastic wrap to steam for 10 minutes.
2. Step 2: Peel and dice the roasted poblanos into small pieces. Roughly chop the roasted tomatoes, discarding stems.
3. Step 3: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 medium chopped white onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
4. Step 4: Add roasted tomatoes and 1 tbsp dried ancho chili powder to the skillet, cooking for 8 minutes until the tomato sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Stir in 1 cup corn kernels and diced poblanos, cook for another 3 minutes. Remove from heat.
6. Step 6: Lightly oil a 9x13-inch baking dish. Warm 12 small corn tortillas to make them pliable. Spoon 1/4 cup of the vegetable mixture and sprinkle a tablespoon of shredded Oaxaca cheese onto each tortilla, then roll tightly and place seam side down in the dish.
7. Step 7: Pour the roasted tomato sauce evenly over the rolled enchiladas and sprinkle remaining 1/2 cup Oaxaca cheese on top.
8. Step 8: Bake uncovered at 375°F for 20 minutes until cheese is bubbly and golden. Garnish with 1/4 cup chopped fresh cilantro before serving.