Poblano Chili Cheese Enchiladas
Indulge in the bold, smoky flavors of Poblano Chili Cheese Enchiladas, a comforting dish that's perfect for a weeknight dinner or a lively gathering. This recipe features charred poblano peppers, roasted to perfection for a smoky depth, paired with a rich homemade enchilada sauce infused with cumin, chili powder, and garlic. Wrapped in warm corn tortillas and generously stuffed with melty Monterey Jack and cheddar cheese, these enchiladas are baked until bubbly and golden. Topped with fresh cilantro and a dollop of tangy sour cream, this vegetarian-friendly dish is irresistibly satisfying. Whether you're a fan of Tex-Mex cuisine or just craving a cheesy, hearty meal, these enchiladas are sure to impress!
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 2 tablespoons Vegetable oil
- 2 cloves Garlic cloves
- 1 medium, diced Onion
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 2 tablespoons Flour
- 2 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 small Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 tablespoons, chopped Cilantro
- 0.5 cup, for garnish Sour cream
Instructions
Preheat the oven to 375°F (190°C).
Place the poblano peppers on a baking sheet and roast them under the broiler for 5-7 minutes on each side until the skin is blackened. Once charred, place them in a bowl and cover with plastic wrap to steam for 10 minutes.
Peel the charred skin off the poblano peppers, remove the seeds, and dice them into small pieces. Set aside.
In a medium saucepan, heat the vegetable oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until fragrant.
Add the cumin powder, chili powder, and flour. Stir to combine and cook for 1 minute.
Gradually whisk in the vegetable broth, making sure there are no lumps. Stir in the tomato paste and bring to a simmer. Cook for 5 minutes, or until the sauce thickens slightly. Season with salt and black pepper. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish.
Warm the corn tortillas in a dry skillet or in the microwave for a few seconds to make them pliable.
In each tortilla, place a small handful of the roasted poblano peppers and a mix of shredded Monterey Jack and cheddar cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream on the side.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 8.5 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 736 mg | 57% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
