Three-Chile Enchiladas with Roasted Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Corn tortillas filled with cheese and a blend of roasted poblano, ancho, and guajillo chiles smothered in a rich roasted tomato sauce. This mexican-inspired cinco de mayo ready in about 75 minutes blends dried ancho chiles, dried guajillo chiles, large fresh poblano peppers 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 400 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: 30 min Cook: 45 min Serves 6 Mexican cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 4 medium roma tomatoes, 3 garlic cloves (unpeeled), 1 small quartered yellow onion, and 2 large fresh poblano peppers on a baking sheet. Roast for 20 minutes until skins are blistered and tomatoes are soft.
  2. Step 2: While roasting, remove stems and seeds from 2 dried ancho chiles and 2 dried guajillo chiles. Soak them in hot water for 15 minutes until soft.
  3. Step 3: Peel roasted garlic cloves and peppers. In a blender, combine roasted tomatoes, peeled garlic, roasted poblanos, soaked ancho and guajillo chiles (drained), 1 teaspoon ground cumin, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 cup chicken broth. Blend until smooth.
  4. Step 4: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 10 minutes until thickened and fragrant.
  5. Step 5: Warm 12 corn tortillas until pliable. Dip each tortilla briefly in the sauce, fill with 1/4 cup shredded Oaxaca cheese, then roll tightly.
  6. Step 6: Arrange enchiladas seam side down in a baking dish. Pour remaining sauce over the top and sprinkle with remaining cheese.
  7. Step 7: Bake uncovered at 350°F for 15 minutes until cheese melts and sauce bubbles.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Three-Chile Enchiladas with Roasted Tomato Sauce take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Three-Chile Enchiladas with Roasted Tomato 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 Three-Chile Enchiladas with Roasted Tomato 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 Three-Chile Enchiladas with Roasted Tomato 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.

What goes well with Three-Chile Enchiladas with Roasted Tomato Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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