Cheese & Poblano Enchiladas
Crispy poblano peppers and melty cheese wrapped in corn tortillas, finished under the broiler in a quick tomato sauce. Authentic Potosí flavor, weeknight speed.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 18g
Ingredients
- 2 whole poblano peppers
- 6 whole corn tortillas (6-inch)
- 1 cup queso fresco or cotija, crumbled
- 1 can (14.5 oz) canned diced tomatoes
- ¼ whole white onion, finely diced
- ¼ cup cream (Mexican crema, sour cream, or heavy)
Instructions
- 1
Broil poblanos directly on the top oven rack until blackened on all sides, about 8 minutes, rotating halfway.
- 2
Transfer poblanos to a bowl, cover, and let steam 2 minutes. Peel off the charred skin, remove seeds, and slice into strips.
- 3
Stir canned tomatoes with diced onion, salt, and pepper. Spread a thin layer of sauce in a baking dish.
- 4
Warm tortillas in a dry skillet 15 seconds each. Fill each with poblano strips and cheese, roll tightly, and seam-side down in the baking dish.
- 5
Pour remaining sauce over enchiladas. Drizzle with cream, sprinkle with remaining cheese.
- 6
Broil 3–4 minutes until cheese bubbles and sauce edges brown slightly. Serve hot.
Tools you’ll need
- broiler or oven set to broil
- 10-inch baking dish (ceramic or metal)
- medium bowl
- 10-inch skillet
- wooden spoon
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