Cheesy Tomato Enchiladas
Corn tortillas dipped in quick tomato sauce, filled with melty cheese and sautéed peppers, then baked until bubbly. A weeknight vegetarian dinner that tastes like you spent hours simmering.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 16g
Ingredients
- 1 can canned crushed tomatoes (28 oz)
- 8 count corn tortillas (6-inch)
- 2 cups shredded Oaxaca or mozzarella cheese
- 2 count poblano pepper
- ½ count white onion, thinly sliced
- ½ cup Mexican crema or sour cream
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Slice poblanos into strips, discarding seeds. Cook with onion until soft and lightly charred, ~5 minutes.
- 2
Pour crushed tomatoes into a shallow bowl. Heat 1 tbsp oil in a separate small skillet over medium. Working one at a time, dip each tortilla in tomato sauce to coat.
- 3
Lay tortilla flat on a cutting board. Scatter a pinch of cheese and a few pepper-onion strips down the middle. Roll tightly and place seam-side down in a baking dish.
- 4
Repeat with remaining tortillas. Pour remaining tomato sauce over the enchiladas. Drizzle crema in thin lines across the top.
- 5
Scatter remaining cheese evenly over everything. Bake at 425°F for 8–10 minutes until cheese melts and edges bubble.
- 6
Pull from oven. Let rest 2 minutes, then serve hot.
Tools you’ll need
- large skillet (12-inch)
- small skillet (8-inch)
- shallow bowl
- 9x13-inch baking dish
- cutting board
- oven
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