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Roasted poblano peppers and 2-cheese enchiladas are baked in an easy, homemade sauce for a delicious dish sure to impress your family or guests.

Vegetarian Enchiladas

  • Prep Time: Less than 30 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée
  • Serving Size: Serves 4-6
Ingredient Description:
2 Tbsp. olive oil, divided
2 small onions, chopped, divided
5 cloves garlic, minced, divided
2 1/2 oz. dried chiles, halved, stemmed and seeded
4 medium tomatoes, chopped
2 c. water
salt and freshly ground pepper
6 poblano chiles
2 c.s queso fresco
3/4 c. shredded Monterey Jack cheese, divided
2 Tbsp. chopped cilantro, plus more for garnish
12 corn tortillas (6-in. diameter)

  1. To prepare the sauce, heat 1 Tbsp. olive oil in saucepan over medium heat.  Sauté 1 c. of the onion and 3 cloves of garlic in oil for 5 - 7 minutes or until soft. 
  2. Add dried chilies and sauté 3 minutes more. 
  3. Stir in tomatoes and water.  Season with salt and pepper and simmer 10 - 15 minutes.  Remove from heat, cool 5 minutes, then purée in blender or food processor until smooth.
  4. To prepare the enchiladas, preheat oven to broil. 
  5. Place poblano chiles on baking sheet and broil 15 - 20 minutes or until blackened on all sides, turning often.  Cool in covered bowl, then peel off skins and remove seeds.  Chop chiles into 1/4-in. pieces.
  6. Preheat oven to 375°F/190°C
  7. Heat 1 Tbsp. olive oil in skillet over medium heat.  Sauté remaining onion and garlic in oil for 3 - 5 minutes or until soft. 
  8. Transfer to mixing bowl and add queso fresco, 1/2 c. Monterey Jack cheese, cilantro and chopped chiles. 
  9. Spread tortillas on baking sheet.  Warm 3 minutes in oven to soften.
  10. Spread 1 c. sauce over bottom of 13x9-in. baking dish.  Divide cheese mixture among tortillas, and roll loosely.  Place filled, rolled tortillas in baking dish.  Top with remaining sauce and sprinkle with remaining Monterey Jack cheese. 
  11. Bake 15 - 20 minutes or until sauce is bubbly and cheese is melted.  Sprinkle with cilantro before serving.