Tex-Mex
Poblano, Corn & Cheese Enchiladas
Roasted poblano strips, corn, and cheese fill softened corn tortillas under green enchilada sauce for a savory meatless baked dinner.
Inspired by Mexican-inspired roasted chile enchiladas
Prep
25 min
Cook
35 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 10 ingredients
- • 3 poblano peppers
- • 1 tablespoon olive oil
- • 1 onion, thinly sliced
- • 1 cup frozen corn, thawed
- • 12 small corn tortillas
- • 2 cups green enchilada sauce
- • 8 ounces shredded Monterey Jack cheese, divided
- • 1/4 cup sour cream
- • 2 tablespoons chopped cilantro
- • 1/4 teaspoon kosher salt
View ingredient-by-ingredient match
- 3 poblano peppersMissing
- 1 tablespoon olive oilMissing
- 1 onion, thinly slicedMissing
- 1 cup frozen corn, thawedMissing
- 12 small corn tortillasMissing
- 2 cups green enchilada sauceMissing
- 8 ounces shredded Monterey Jack cheese, dividedMissing
- 1/4 cup sour creamMissing
- 2 tablespoons chopped cilantroMissing
- 1/4 teaspoon kosher saltMissing
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Method
Recipe notes
Roasting and peeling poblanos gives the filling a softer, smoky character that is distinct from raw pepper fajitas. Warm corn tortillas are much easier to roll than cold ones. Choose cheeses suitable for vegetarians and check bottled sauce ingredients rather than assuming every green sauce is meatless.
Planning, storage, and serving
Storage and reheating
Refrigerate cooked enchiladas within two hours and use within 3–4 days. Reheat a covered portion until the center is steaming hot; keep sour cream chilled and add it only after reheating.
Make-ahead tips
Roast, peel, and slice poblanos one day ahead and cook the onion-corn filling. Assemble shortly before baking so the tortillas do not absorb sauce for many hours and become overly soft.
What to serve with it
- - Cabbage lime slaw
- - Sliced avocado
- - A fresh tomato salad
Equipment needed
- - Broiler-safe tray
- - 9-by-13-inch baking dish
- - Skillet and covered bowl
Difficulty explained
The main extra task is blistering and peeling peppers; warming tortillas and arranging them snugly make the rolling and baking stages straightforward.
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Nutrition facts
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Plain Greek yogurt
Use an equal amount of full-fat plain Greek yogurt.
Small flour tortillas
Use the same number of small flour tortillas.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
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Pitfalls to Watch Out For
- Skipping the covered steam after broiling makes poblano skins more difficult to remove cleanly.
- Rolling cold tortillas causes cracks that spill filling into the baking dish.
- Drenching the filling in extra liquid before rolling gives soggy enchiladas; keep sauce measured and mostly outside.
Nutrition Context
- Corn tortillas and vegetables supply carbohydrate, while cheese and sour cream provide most of the protein and fat.
- The estimate assumes three enchiladas and one quarter of the measured sauce and toppings; packaged sauce sodium varies substantially.
FAQ
Are poblanos always mild?
No. They are often relatively gentle but individual peppers vary. Taste a cooked strip before serving to heat-sensitive diners.
Can I roast peppers without a broiler?
Yes. Roast at 450 F, turning until the skins blister, then steam covered and peel; allow extra time.
Why warm the tortillas?
Warm corn tortillas bend more easily and resist cracking as they are rolled around the filling.
Can I omit sour cream?
Yes. It is a finishing topping; leaving it out lowers the richness without changing the baked filling.
Is every enchilada sauce vegetarian?
No. Read the label for meat broth or other animal ingredients and choose one that suits your requirements.
What sides pair best with this dish?
Good pairings include Cabbage lime slaw; Sliced avocado; A fresh tomato salad. Choose one or two based on how substantial you want the meal to be.