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Embracing the summer produce with these easy Sheet Pan Cheesy Poblano Corn Enchiladas. Charred sweet corn, poblano peppers, and zucchini, tossed with salsa verde, then wrapped up in tortillas. Then topped with two kinds of cheese and baked to golden cheesy perfection. Finish these light and healthy vegetarian enchiladas off with avocado, lots of cilantro, basil, and fresh lime. The perfect weeknight enchiladas made entirely on one sheet pan in less than an hour.
Hey guys, just over here counting down the days to our Mexican vacation. Yes, as I’ve mentioned, we’re heading to Mexico and I sure am excited. So I decided to switch things up from what I had planned and serve up enchiladas today. It’s my way of building up my excitement even more.
These came to mind after a round of fresh sweet corn landed in my fridge last week. And now that June is here, I’m already planning one new corn recipe a week from today through August. Yep, I’m also pretty excited about the summer produce.
Right now I’m all about the simplest recipes that require very little prep and/or time.
Sheet pan dinners are the name of the game. Their only downside is the use of the oven, but for me, it’s worth it. And to be honest, it’s not all that warm here just yet, so I really don’t mind. I love cooking everything all at once and on the same sheet pan too. It just makes life simpler and always turns out a delicious family dinner.
Here are the details
To make these enchiladas it all starts with a sheet pan. For all of my sheet pan dinners, I really love using a sturdy sheet pan like this one. You guys are always asking about my sheet pans, well these are some of my favorites!
To that sheet pan, add a few ears of fresh corn, poblano peppers, zucchini, sweet yellow onions, and lots of garlic. Now, put everything in the oven and roast it until those vegetables have just a little bit of a char.
Now, the rest goes pretty quickly. Remove the corn kernels from the cobb and chopped the vegetables. Then toss everything together with some salsa verde and cheese.
My preferred method to easily remove the corn kernels is to simply lay the ears of roasted corn flat on my cutting board. Then cut down the side of the cob to remove the kernels. Then rotate the cob and continue cutting and rotating the corn until all the kernels are all removed.
Now just bake the enchiladas up and less than an hour later you’ll have darn good (cheesy) enchiladas to enjoy!
They’re the simplest to throw together on a weeknight, and they really do scream summer!
Looking for other summery vegetarian dinners? Here are some favorites:
Crispy Roasted Blackened Cauliflower with Burrata and Herbs
20 Minute Stir Fried Honey Ginger Sesame Noodles
Easy Southern Style Baked Mac and Cheese
Lastly, if you make these Sheet Pan Cheesy Poblano Corn Enchiladas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Cheesy Poblano Corn Enchiladas
Servings: 6
Calories Per Serving: 420 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 ears corn
- 2 poblano peppers, halved
- 1 small zucchini, chopped
- 1 yellow onion, quartered
- 4 whole garlic cloves, peeled
- 3 cups salsa verde
- 2-4 chipotle chilies in adobo, chopped (or 1 tablespoon chipotle chili powder)
- 2 teaspoons smoked paprika
- 2 teaspoons honey
- 1/2 cup fresh cilantro, chopped
- 1/3 cup fresh basil, chopped
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado, yogurt/sour cream crumbled cotija/feta, and limes, for serving
Instructions
- 1. Preheat the oven to 425° F.2. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes, until the vegetables have a light char. 3. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything back to the baking sheet and toss with 1 cup salsa verde, the chipotle, paprika, honey, half the cheese, the cilantro, and basil. 4. Pour 1 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon the vegetable filling down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
Tieghan this was delicious! Another home run in my house. So much fresh flavor and great texture. And meatless to boot. You’re very talented and I’m glad I found you!
Hi Missy,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
I just made this for the second time last night, and it was even BETTER than I remembered!! The flavors are to die for and it is very filling considering the filling is all veggies! I mixed some greek yogurt with adobo for a dipping sauce.
Hey Alyssa,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Have a great weekend! xxTieghan
These are amazing! Better than any restaurant enchiladas I have ever had. I couldn’t find ears of corn so used Costco’s Mexican street corn and added some rotisserie chicken. Since the street corn is already spiced, I cut the spices in half. Amazing! Will make these the next time I have people over.
Hey Angela,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
These were SO delicious even my meat eating husband wanted seconds. The flavors combined so well and I will definitely add this to the rotation. The only thing I changed was using plain Monterey Jack instead of pepper Jack. Can’t wait for the bountiful harvests of summertime to make these again and again. Thank you for the recipe!
Hey Shannon,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! 🌺xx
Always happy to have a vegetarian recipe that isn’t pasta, salad, deep-fried, or overly cheesy. 😁 I love that this is relatively customizable for what you have on had or to your own preference. My husband loved it!
Hey Kaley,
Happy Friday!! Thanks so much for giving this recipe a try, I am so glad to hear it was a winner:) 🌸xx
Family loved loved these!!! Do you think this dish is freeze able? Wanting to share on vacation.
Hey Julie,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) Totally, you can freeze before baking! xxTieghan
Fabulous vegetarian meal! A bit of work to prep everything, but I roasted the vegetables the night before and finished the recipe the next day. I added a half a can of drained, rinsed black beans plus some ground cumin and chili powder to the veggie mixture. I thought honey was a strange ingredient but it actually worked. Will be making this again!
Hey Jenni,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This was really good! I used 8, 8-inch flour tortillas (this used all the filling for me), and only 2 chipotles so the adobo flavor didn’t overwhelm the poblano. Goya medium salsa verde. It was delicious! I will definitely be making this again!
Hey there,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This is my favorite dish, ever! I make it whenever we have people over and at least twice a month. Everyone always loves it! Thank you for the amazing recipe.
Hi Amber,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
I love this recipe!! Great weeknight meal. I’ve cooked many times and people love! Just a quick question, can you make the enchiladas in advance and refrigerate or will they get soggy?
Hi Abby,
Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! How far in advance do you want to make them? I would freeze them, that should work well for you! xT
Thanks for the reply & the freezing tip. Was hoping to making them in the morning and serve them the same night – do you think refrigeration would work for that? Appreciate your help!!
Oh yes, totally fine to do that!!
This was delish but the salsa verde + chipotle made it too spicy, especially the leftovers. Next time I’ll use regular green enchilada sauce instead of salsa. I would also say this is a lengthier weeknight dinner because even though you initially use a sheet pan, you still have to chop roasted veggies, roll enchiladas, and bake again.
Hi Maggie,
Thanks so much for giving the recipe a try, sorry to hear you found the dish spicy! xTieghan