• Sumo

With the mild spiciness of the poblano chiles, this recipe has an extra layer of flavor that most enchilada recipes are just missing.

Poblano Cheese Enchiladas Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 1 Tablespoon Olive Oil
  • 1 Cup Onion, chopped
  • 1 Tablespoon Garlic, minced
  • 2 1/2oz Dried New Mexican Chiles, halved, stemmed and seeded
  • 4 Tomatoes, chopped
  • 6 Poblano Chiles
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Onion, chopped
  • 2 Teaspoons Garlic, minced
  • 1 1/2 Cup Queso Fresco
  • 1/2 Cup Monterey Jack Cheese, shredded
  • 2 Tablespoons Cilantro, chopped
  • 12 Corn Tortillas


  1. Heat 1 Tablespoon in a saucepan and saute the 1 cup of onion and 1 tablespoon garlic over medium heat for 6 minutes or until soft.
  2. Add the dried chiles and saute another three minutes then add the tomatoes and two cups of water. Season with salt and pepper to taste and simmer for 12 minutes or until the chiles are soft. Remove from heat, cool and puree until smooth.
  3. Preheat the broiler of the oven and place the poblano chiles on a baking sheet. Broil for about 20 minutes, turning often, until blackened on all sides. Place in a large bowl and cover; cool and then peel the skins and remove the seeds.
  4. Chop chiles into small bits.
  5. Turn off the broiler and heat the oven to 375?F.
  6. In a skillet heat the oil over medium heat, then add the remaining onion and garlic and saute until soft; about four minutes.
  7. Transfer the mix to a bowl and combine the queso fresco and chopped poblano chiles.
  8. In a 13 x9 baking dish spread about a cup of the sauce on the bottom.
  9. Bake the tortillas on a baking sheet for about three minutes, until softened, then roll up some of the cheese and chile mixture in each tortilla and place in the dish.
  10. Top with the remaining sauce and cheese then bake for 15-20 minutes or until the sauce is bubbling.