Poblano Pepper and Cheese Enchiladas with Red Sauce

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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.

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 recipe (vegetarian), ready in about 55 minutes, pairs 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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

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Ingredients

3 large poblano peppers
12 corn tortillas
3 cups shredded Oaxaca cheese
2 tablespoons olive oil
1 small, diced yellow onion
3 minced garlic cloves
2 tablespoons dried ancho chili powder
1 teaspoon ground cumin
14 ounces, canned diced tomatoes
1 cup vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

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.
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.
Step 3: Stir in 2 tablespoons dried ancho chili powder and 1 teaspoon ground cumin, cooking for 1 minute to release aromas.
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.
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.
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.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.