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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: 816 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 9×13 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!
I love this recipe!!! Roasted poblano has such a delicious taste, and these are pretty easy but super tasty. It’s in my regular rotation now 🙂
Hi there,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
These are so fun to make and absolutely delicious! Tonight is my third time making this recipe, and I think each time it gets a little better. My kiddos prefer bell pepper to zucchini, so I make that substitution, but all else is to the letter. The corn, basil, honey, and chipotle just come together. So good!
Hi Kara,
Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)
Hi Tiegan, I really want to make this (and so many other) recipe, but I live in Austria and can’t find salsa verde, nor the ingredients to make it anywhere. Are there any substitutes that would taste good?
Hey Kelli,
You could just use a salsa that you are able to make from scratch and purchase at your local grocery store. Please let me know if you have any other questions, I hope you love this recipe! xx
Thanks, it was really good!
These are now part of our weekly rotation! So flavorful, easy, and delicious. Thank you!
Hi Lynn,
Perfect! I appreciate you making this recipe so often and sharing your review, I love to hear that it is always a hit! xxT
I made this for a friend for dinner and she LOVED it! She is a very picky eater and even asked for the recipe! The flavors were great and loved that it was a vegetarian take on enchiladas. Will definitely make again!
Hey Alyssa,
Happy Friday!🌟 Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
These were so, so good. Made them for my vegetarian son and everyone loved them, so fresh and summery. Easy and so delicious! Thanks for a great recipe!
Hi Andrea,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xT
Can the filling be frozen?
Hey Tammie,
Sure, you could even freeze the entire recipe and then bake when you are ready to serve! Please let me know if you have any other questions:) xx
Everything I’ve made from this website has been AMAZING! These were no exception. Absolutely terrific and full of flavor. I’ve made them twice now and added shredded chicken the second time. Thank you for making great tasting food quick and easy.
Hey Stephanie,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) Thanks so much for your kind message! 🌼
Loved this recipe! Super easy and delicious. Great flavor, good vegetarian or adding chicken. Leftovers are also great for breakfast with an egg!
Hey Alex,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) 🌼
These were so delicious! My husband said “these were by far better than any restaurant” and my 11 year old braved the spice and ate it all. Quick and so much flavor. I’m vegetarian and my husband is not, but we were all happy and full!
Hey Allison,
Happy Wednesday!🌟 Thanks so much for making this recipe, I am so glad it was a tasty one! xxT