Mexican food doesn't have to be heavy and these gluten-free, restaurant-quality vegetarian Poblano Cheese enchiladas are just the ticket to get your Mexican-food-fix without beef, chicken or pork!
Enchiladas aren't hard to make, just a bit time consuming, these flavorful enchiladas are worth the prep! Mild Poblano peppers, onions and Mexican cheese nestled in a corn tortilla and topped with a savory enchilada sauce!
Why you'll love this recipe:
- Better than restaurant-quality enchiladas
- Makes a big batch-perfect for crowds
- Light, not heavy, but filling
- Gluten-free and vegetarian
What you'll need:
Mexican cheese, corn tortillas, poblano pepper, red enchilada sauce, onion, cumin, chile powder, ground clove
Here's how to make it:
- Saute onions and peppers with spices
- Warm tortillas in microwave
- Fill and roll tortillas with onions, peppers and cheese
- Place in baking dish, seam side down
- Top with enchilada sauce and cheese
- Cover and bake
How to Soften Corn Tortillas
Corn tortillas are not as soft as flour so you'll want to warm them prior to adding the filling. The easiest way is to place them in a plastic bag and microwave them for 10-15 seconds on high. Keep them in the bag until you're ready to add the filling.
If you add too much filling, the enchilada won't roll and it will fall apart. About 2-3 tablespoons of filling is ample.
Substitute with flour tortillas
You can use flour tortillas instead of corn for this recipe. Since flour tortillas are more pliable, it is not necessary to warm them before placing the filling.
Reheat Vegetarian Poblano Enchiladas:
The best way to reheat this dish is to cover it with foil and bake at 300ºF for about 20 minutes. If you want to use the microwave, place plastic over the plate and heat for a few minutes. The plastic will keep the tortilla from getting crunchy on the ends.
♥ If you make this recipe, please leave a comment and rating below! Thank you!
- 14 corn tortillas
- 4 large poblano peppers finely chopped
- 1 cup onion finely chopped
- 2 tablespoon olive oil
- 1 28 oz. can Red Enchilada Sauce
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon ground clove
- 10 oz. Queso fresco , Mexican melting cheese, shredded
- 10 oz. Quesadilla Cheese , Mexican melting cheese, shredded
- ½ teaspoon salt
- 1 bunch cilantro , chopped (for garnish)
- Preheat oven to 350º
- Chop onions and Poblano peppers into small pieces; set aside
- Shred cheese; set aside
- In a large skillet, add oil, Poblano peppers and onions; saute 3 minutes
- Add ground cumin, chile powder, clove and salt; combine well; turn heat to low
- Lightly oil 9 x 13 baking dish
- Place corn tortillas in a damp dish towel or plastic bag and heat in microwave on high till warm
- Put approximately 1 tablespoon of Poblano/onion mixture; add 1 tablespoon of each cheese
- Roll tortilla and place seam side down in baking dish; repeat with remaining filling and tortillas
- Drizzle enchilada sauce over enchiladas and top with remaining cheese
- Bake 15 minutes or until cheese melts (Note: if you want soft enchiladas, cover baking dish with foil; if you want a semi-crispy enchilada, bake uncovered
- Remove from oven; garnish with cilantro (Allow enchiladas to rest for 5 minutes before serving; they look better!)
- You can use flour tortillas instead of corn for this cheese enchilada recipe. Since flour tortillas are more pliable, it is not necessary to warm them before placing the filling.