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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.
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!
Hi! This is listed under the freezer-friendly section. Wondering about the best way to prep/freeze it. Trying out some easy freezer recipes for easier weeknights. 🙂
Hi McKay,
You can fully making this recipe up until the baking point, cover and freeze, and then bake from frozen:) Please let me know if you have any other questions! xT
So delicious and flavorful!! I added the pre cooked chicken from Trader Joe’s fridge section, mixed it in when stuffing the tortillas to add a little more protein. Definitely will be a staple!
Hey Toni,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Can’t wait to try this! Can you make this ahead and freeze /refrigerate it for an easy weekend meal?
Meant that to be 5 stars -whoops!
No worries:)
Hey Christy,
Totally, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
These just did not turn out for me and I followed the instructions perfectly. Also, they took an extremely long time to make. I cooked the vegetables at 425 in my Wolf oven and it took over 45 minutes to roast. This was a big disappointment for us. Hopefully, others had better success!
Hi Kim,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed. Please let me know if there is anything that I can help with! xx
I have fixed this several times!! Absolutely delicious.
Hi Janel,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
I apologize for the rating of this recipe. Unfortunately the recipe itself is lacking some techniques so it really doesn’t turn out well. This would be better as a casserole where you lay the tortillas flat between a tweaked filling. I’m not a professional chef but I have been cooking over 50 years. My husband’s family is Mexican and I have spent lots of time in Mexico. You must dunk the tortillas in either oil or some of the heated verde sauce so they don’t crack, dry out and roll easily! That is an enchilada 101. I use a couple tablespoons of oil heated up, add the verde sauce and simmer for a few minutes. I did follow your recipe to honor it and used good fresh corn tortillas but they cracked and fell apart which is what happens when you don’t do the step of dipping the tortillas quickly before filling & rolling. I also had an issue with the filling which is why I mentioned tweaked filling. The poblanos really should be charred and “peeled” as the skin is bitter and hard to digest, THEN roasted. No need for smoked paprika AND chipotles. Same with cilantro AND basil. The flavors compete and do not compliment each other at all. Cilantro is fine and 3 or four chipotle chilies is very spicy and overtakes the sweetness and beauty of the corn! This is basically a take on “Calabacitas” as calabacitas tacos and enchiladas have been around forever in Mexican culture. Even with the mexican crema and avocado they did not eat well. No need for the chipotle or the basil. It is okay to put your twist on recipes so please don’t take this wrong, but less is more. It is one of those cuisines that is more precise than people think. There is room for your own take when it enhances. Unfortunately we could not enjoy it.