Poblano Chili Cheese Enchiladas Recipe

Spice up your life with these irresistible Poblano Chili Cheese Enchiladas! A vegetarian delight from Vegetarian Times, this recipe boasts creamy cheese, fiery poblano peppers, and a rich chili sauce all wrapped in warm tortillas. Perfect for a cozy weeknight dinner or a satisfying weekend feast. Get ready for a flavor explosion!

Prep Time 20 mins
Cook Time 60 mins
Calories 264.9 kcal
Protein 16g
Rating 3.0 (1 Reviews)
Poblano Chili Cheese Enchiladas 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Poblano Chili Cheese Enchiladas

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How to Make Poblano Chili Cheese Enchiladas

  1. Preheat oven to 375°F (190°C).
  2. Roast poblano peppers until skin is blackened. Place in a bowl, cover with plastic wrap, and let cool. Once cool, peel, seed, and chop.
  3. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  4. Add garlic, chili powder, cumin, and oregano. Cook for 1 minute more.
  5. Stir in vegetable broth, diced tomatoes, corn, and black beans. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  6. Season with salt and pepper to taste.
  7. Warm tortillas according to package directions.
  8. Spread a thin layer of chili sauce on each tortilla.
  9. Sprinkle with cheese.
  10. Roll up tortillas and place seam-down in a greased 9x13 inch baking dish.
  11. Bake for 20-25 minutes, or until cheese is melted and bubbly.
  12. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

43g

Fat

13g

Carbs

13g

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