Poblano Pepper and Cheese Enchiladas with Red Sauce

By , Test Kitchen Director · 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 blends large poblano peppers, corn tortillas, shredded Oaxaca cheese 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 380 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: 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.

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Poblano Pepper and Cheese Enchiladas with Red Sauce?

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 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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