Poblano Pepper and Cheese Enchiladas with Red Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with roasted poblano peppers and melted cheese, smothered in a tangy red chili sauce and baked to bubbling perfection. This mexican-inspired cinco de mayo (vegetarian) ready in about 55 minutes pairs large poblano peppers, corn tortillas, shredded Oaxaca cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 35 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Roast 3 large poblano peppers over an open flame or under a broiler for 8-10 minutes until skins are charred and blistered. Place in a covered bowl for 10 minutes, then peel, seed, and dice the peppers.
  2. Step 2: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small diced yellow onion and 3 minced garlic cloves, cooking for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 2 tablespoons dried ancho chili powder and 1 teaspoon ground cumin, cooking for 1 minute to release aromas.
  4. Step 4: Add 14 ounces canned diced tomatoes and 1 cup vegetable broth, simmer uncovered for 10 minutes until sauce thickens slightly. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Step 5: Lightly warm 12 corn tortillas to make them pliable. Fill each tortilla with about 1/4 cup diced roasted poblano peppers and 1/4 cup shredded Oaxaca cheese, then roll tightly and place seam-side down in a 9x13 inch baking dish.
  6. Step 6: Pour the red chili sauce evenly over the enchiladas and sprinkle remaining cheese on top. Bake uncovered for 20 minutes until cheese melts and sauce bubbles.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Poblano Pepper and Cheese Enchiladas with Red Sauce take to make?

Total time is about 55 minutes (20 min prep + 35 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 Pepper and Cheese Enchiladas with Red Sauce?

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 large poblano peppers from drying out.

Can I substitute ingredients in Poblano Pepper and Cheese Enchiladas with Red Sauce?

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 Pepper and Cheese Enchiladas with Red Sauce 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 Pepper and Cheese Enchiladas with Red Sauce 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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