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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!
Any recs on the type/brand of salsa verde?
Hey Nicole,
I really like Saso brand. Please let me know if you give the recipe a try! xTieghan
Made the vegetarian version and a pulled pork version. My (insanely picky) husband said these were better than his favorite enchiladas from Cheesecake Factory (insert atta girl pat on back). The honey + chipotles really took this dish to the next level. I can’t wait to make my next dish!
Hey Stephani,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan
So, so good! I think this will even be better the next day. What a great way to use fresh summer produce! Thank you, Tieghan, for another wonderful family dinner recipe!
Hey Dana,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Absolutely DELICOUS! Made them for a gathering of friends I haven’t seen in years and they were gone in a flash. Did half as written, and added shredded chicken to the other half. Such a tasty recipe!
Hey Miranda,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
Delicious! So much flavor and love all the veggies! Will definitely be making this again!
Hey Danielle,
Happy Friday! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Seriously delicious. Newly vegetarian here and these were perfect— packed with veggies and flavor! The store didn’t have poblanos so I swapped for Anaheim chilies. It worked just fine. So good!!
Hey Camilla,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
I have made this recipe several times this summer for my husband and I and friends and it is delicious! I made it again today, but this time I used lemon infused olive oil for roasting and omitted the paprika and chipotles. It reminded me of your brown butter corn and scallops dish, another family favorite. The dish did not taste lemony, it was just very light but all the flavors of the enchiladas were just elevated. I just wanted to let you know that you continue to inspire me, and I thank you.
Hey Cindy,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
These are delicious!!! I made them for a football party I doubled the recipe and they were all gobbled up.
I made homemade salsa verde, I also charred the tortillas before filling which adds flavor and makes the tortillas easier to work with.
Next time I think I will char my veggies on the grill for extra flavor. We topped with green onions, sourcream, and avocado.
Hi Nicole,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This recipe was so delicious! I was originally hesitant about not adding any meat/protein, but it was not missed at all, as the vegetable filling was so flavorful. Will definitely keep this recipe saved, and passed it on to a vegetarian friend as well.
Hey Diana,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Delicious!
Hey Jessica,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Made this today and it was a hit! I actually used red enchilada sauce instead of green (not tomatillo fans) but it was still so good!!
Thank you for a homemade alternative to a takeout favorite.
Hey Nicole,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
I made these last night for dinner and they were SO DELICIOUS, my husband couldn’t stop raving about them! I only used one poblano pepper and two chipotle peppers and it was still plenty spicy. I also chopped up some leftover spinach we had in the fridge and added it to the enchilada filling, showing this recipe is super adaptable. We have a good amount of filling leftover, thinking it will be delicious in an egg scramble 🙂
Hey Claire,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
These were so delicious and flavorful! I even froze the leftover mixture to remake soon.
Additionally, I put all my veggies in a food processor to chop them up quickly.
Hey Julie,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
So good! I used a cast iron griddle as my sheet pan and a round cast iron frying pan as my baking dish and made these on my grill. They turned out perfect! I thought the would be too spicy, but the spices were spot on. Maybe I’m just slow, but these took me a long time to make (like 2 hours, not 1).
Hey Amanda,
Happy Friday! Thanks a bunch for making this recipe, I love to hear that it was enjoyed. Have a great weekend☀️ xTieghan
Wow! So tasty and so many wonderful flavors! I made your avocado honey lime crema on the side and everyone loved it! Another winner (no surprise)! Thanks for your great recipes!
Hey Shashi,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for giving it a go! xTieghan
These are so delicious!!! We chopped the vegetables before we roasted them to save us a little time on the back end. We’ll definitely be making these again!
Hey Tracey,
Happy Wednesday! Love to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
Wow!! These were so yummy. We roasted the veggies on the grill instead of in the oven to save time. I also added canned black beans to add more protein. They were delicious.
Hey Brittney,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan