Poblano ChileCheese Enchiladas Recipe

Name: Poblano ChileCheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 small onion, chopped (1 cup); 3 cloves garlic, minced (1 Tbs.); 2 1/2 oz. dried New Mexican chiles, halved, stemmed, and seeded; 4 medium tomatoes, chopped; 6 Poblano or Anaheim chiles; 1 Tbs. olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced (2 tsp.); 1 1/2 cups queso fresco; 1/2 cup shredded Monterey Jack cheese, divided; 2 Tbs. chopped cilantro, plus more for garnish; 12 6-inch corn tortillas

Servings: persons

1 Tbs. olive oil
1 small onion, chopped (1 cup)
3 cloves garlic, minced (1 Tbs.)
2 1/2 oz. dried New Mexican chiles, halved, stemmed, and seeded
4 medium tomatoes, chopped
6 Poblano or Anaheim chiles
1 Tbs. olive oil
1/2 cup chopped onion
2 cloves garlic, minced (2 tsp.)
1 1/2 cups queso fresco
1/2 cup shredded Monterey Jack cheese, divided
2 Tbs. chopped cilantro, plus more for garnish
12 6-inch corn tortillas

1
To make Sauce: Heat olive oil in saucepan or Dutch oven over medium heat.
2
Saute onion and garlic in oil 5 to 7 minutes, or until soft.
3
Add dried chilies, and saute 3 minutes more.
4
Stir in tomatoes and 2 cups water.
5
Season with salt and pepper, and simmer 10 to 15 minutes, or until chiles are soft.
6
Remove from heat, cool 5 minutes, then puree in blender or food processor until smooth.
7
To make Enchiladas: Preheat oven to broil.
8
Place poblano chiles on baking sheet, and broil 15 to 20 minutes, or until blackened on all sides, turning often.
9
Cool in covered bowl, then peel off skins and remove seeds.
10
Chop chiles into 1/4-inch pieces.
11
Preheat oven to 375F.
12
Heat olive oil in skillet over medium heat.
13
Saute onion and garlic in oil 3 to 5 minutes, or until soft.
14
Transfer to mixing bowl, and add queso fresco, 1/4 cup Monterey Jack cheese, cilantro, and chopped chiles.
15
Spread tortillas on baking sheet.
16
Warm 3 minutes in oven to soften.
17
Spread 1 cup sauce over bottom of 13- x 9-inch baking dish.
18
Divide cheese mixture among tortillas, and roll loosely.
19
Place filled, rolled tortillas in baking dish.
20
Top with remaining Sauce, and sprinkle with remaining Monterey Jack cheese.
21
Bake 15 to 20 minutes, or until Sauce is bubbly and cheese is melted.
22
Sprinkle with cilantro before serving.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 small onion, chopped (1 cup), 3 cloves garlic, minced (1 Tbs.), 2 1/2 oz. dried New Mexican chiles, halved, stemmed, and seeded, and more.

Yes, Poblano ChileCheese Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poblano ChileCheese Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions