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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)?

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. 

Add dried chilies and sauté 3 minutes more. 

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.

To prepare the enchiladas, preheat oven to broil. 

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.

Preheat oven to 375°F/190°C

Heat 1 Tbsp. olive oil in skillet over medium heat.  Sauté remaining onion and garlic in oil for 3 - 5 minutes or until soft. 

Transfer to mixing bowl and add queso fresco, 1/2 c. Monterey Jack cheese, cilantro and chopped chiles. 

Spread tortillas on baking sheet.  Warm 3 minutes in oven to soften.

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. 

Bake 15 - 20 minutes or until sauce is bubbly and cheese is melted.  Sprinkle with cilantro before serving.