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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I made these tonight for a staff party and they were a hit. I love how simple and easy they were to pull together and the flavor was amazing. I paired them with your tortilla soup and watermelon salad.
Hey Merideth,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Hi! Is it very spicy??
Hey Gili,
This recipe has a little kick, for less heat be sure to remove the seeds from the poblano. Or you could use some poblano and some green peppers. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
This was amazing! I grilled all the veggies instead of pan roasting them and it was so good! This will definitely be a go to for me!
Hey Patti,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
Can you make this ahead and how far ahead?
Looks so delicious!
Kimberly
Hey Kimberly,
I would make no more than a day in advance, cover and keep in the fridge. Or you can assemble and freeze until you are ready to bake. I hope the recipe turns out amazing for you. Let me know if you give it a try! xTieghan
This recipe looks amazing! Would it work with frozen corn?
Hey Debbie,
Thanks so much! Yes, frozen corn will work just fine here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made these for dinner tonight and added black beans for some protein and used trader joe’s salsa verde. They turned out great and are definitely going to become a regular meal! Love all of your recipes 🙂
Hey Audrey,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
So goood! I added tomatillos in the filling mix and less salsa verde and they turned out great! My fiance likes a meat with every meal but he didn’t complain when I served these!
Would definitely make again!
Thanks!!!
Hey Rachel,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
These became an instant favorite for me and my husband! Super light and fresh take on enchiladas, plus they couldn’t be easier. I’ve been grilling the chicken and veggies, paired with Trader Joe’s hatch chile salsa–perfection! (PS your method for cutting the corn off the cob is a GAME CHANGER!).
Hey Bonnie,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
What salsa verde do you use? I’m so excited to make these!!
Hey Anita,
I like to make my own or I also like Frontera brand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look delicious! Any suggestions for the best way to chicken to this?
Hey Kaitlin,
Totally! I would just add pre-cooked shredded chicken, this would be a great way to use up some rotisserie chicken! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make this with my home grown poblanos.
Hey Linda,
I am so jealous! I hope you love the recipe! xTieghan
Do you have the nutritional information for this recipe, please?
Warm greetings from Germany
Maja Klasvogt
Hey Maja,
So sorry, I only have the estimated calorie count. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi Tieghan! I think the calorie count was inadvertently omitted. It isn’t listed near the number of servings and reminder that the calorie count is an estimate. Thanks!
Hey Mari,
Thanks for pointing this out, I will go back and add the calorie count. xTieghan
I have vegetarian friends coming for the weekend and this sounds great for one meal! Could you please mention which salsa verde you use as this can make all the difference in taste? Or homemade recipe? Thank you.
Hey Linda,
I really like the Frontera brand salsa verde, Whole Foods also has a few other options that I enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
USA pans are the best. I have sheet pans, loaf pan, muffin pans, 13×9 and an 8 inch square one.
Totally agree! I hope you love the recipe Charlotte!
What Salsa verde do you use ? I think it hard to find really fresh ones 🙂 loved the recipe! I’m a vegetarian but you could so add chicken for all the meat eaters 🙂
Hey Kelly,
Frontera has a really great salsa verde, I also like some other options that Whole Foods carries. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you use frozen corn?
Hey there,
Sure, frozen corn would work just fine here! I hope you love the recipe, please let me know if you give it a try! xTieghan