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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.
We doubled the corn and zucchini. We like left overs. This was so delicious the second day. Great recipe as always
Hey Carole,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan
I’ve always thought these baked Mexican dinners looked good, but assumed any sauce (some have a topping added) would end up being soggy, stick together when baked resulting in tearing when dishing out – especially if you need gluten free tortillas. Tips to prevent this are appreciated.
Also, looking for vegetarian substitutes. Would mushroom work?
Thanks
Not sure if you noticed but it’s already a vegetarian recipe?
Hey Colleen,
I typically do not have any issues with the tortillas getting soggy since you are baking for a good amount of time. Also, this recipe is already vegetarian so you can follow as is. I hope you love the dish, please let me know if you have any other questions! xTieghan
They look delicious! What do you think about adding shrimp or lobster to them?
Hey Chamaine,
I think either of those would work well here! I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this dish tonight and it was great! I had to sub green peppers for the poblanos since my grocery store did not have. I will definitely keep this in rotation and add a few new ingredients. Thanks!
Hey Jodi,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
These turned out great, I added some shredded chicken and black beans. They had a very unusual flavor profile. I would definitely make these agin!
Hey Lori,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
How do you prevent the corn tortillas from cracking when you roll them?
Hey Torey,
I warm my tortillas slightly in the microwave. You could also try a different brand of tortillas, I like Whole Foods 365 brand. xTieghan
How do you keep the corn tortillas from cracking when you roll them?
Hey Rachel,
I warm them slightly in the microwave. You could also try a different brand of tortillas, I like Whole Foods 365 brand. xTieghan
My husband said these were the best enchiladas he has ever had and I have to agree! We added some shredded chicken and black beans. We’ll make this again…tomorrow. :)!! It’s THAT good!
Hey Lauryn,
Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan
Made this tonight. Was super good. I’m thinking I might add some black beans next time for extra protein. Although delish as is. Also if these cheese isn’t quite bubbly enough after the 15 minutes, a quick broil would be helpful. Very yummy!!!!
Hey Stephanie,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Another winner! I made this tonight and it was so good. This will be a regular summer rotation in my house.
Hey Sarah,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
These were really easy to throw together for a week night dinner and were a good meatless option! Delicious!
Hey Hannah,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
These have eXcellent flavor!! Made them tonight. So YUM!! I added a yellow squash and adjusted the spices. I basically turned down the heat….but still had a good heated bite. Lots of layered flavors. Great job K! ??
Hey Susan,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
This was so delicious!!! I loved the touch of honey. And my husband said “Home run” with a mouthful of food haha
Hey Jenny,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
This was so easy, delicious, and fresh! I went a little overboard with heat (spicy green salsa, hot honey, extra chipotles with adobo), and cannot wait to try this again with a little less heat. Thanks- highly recommend!!
Hey Mary,
Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi! I’m excited to make these this weekend! What size tortillas do you use? Thanks!
Hey Tamara,
I used 6 inch tortillas. I hope the recipe turns out amazing for you. Let me know if you give it a try! xTieghan