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.

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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.

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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.

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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.

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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.

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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!

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 420 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 9x13 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!

Sheet Pan Cheesy Poblano Corn Enchiladas | halfbakedharvest.com

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Comments

  1. 5 stars
    This was so good, I kept craving it after it was gone and I had to make it a week later. The second time I tried red enchilada sauce instead of the green chili salsa. Both were delicious. I also only used one ear of corn. I love the heat from the chilis in adobo and the sweetness of the honey. This will become a staple. Thank you Tieghan!

  2. 5 stars
    I am a FAN! I live in Texas so it’s a tough crowd to impress when it comes to Mexican food but this dish is a winner. Loved it!

  3. This was so good! The salsa verde with the chipotle in the filling is a great combination. I just love your creativity.

    1. Hey Deb,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

  4. 5 stars
    Made these last night and used up a lot of veg I had in the fridge (a few Brussels sprouts, bell pepper in addition to a small zucchini, corn & onion). I had roasted hatch chilis in the freezer and used those in place of the poblanos. OMG! These are delicious and so adaptable. My husband thought they were better than any meat enchilada I’d ever made. Thank you for the great recipe and others I’ve made and we’ve enjoyed from your beautiful site!

    1. Hey Meliss,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

  5. This recipe absolutely slapped, and I don’t think I’ll be making enchiladas any other way!! I think roasting the veggies beforehand and also adding the chipotle peppers in adobo really made it. It’s fantastic as a vegetarian recipe, but I might try adding some shredded chicken (or beans, to keep it vegetarian) for some extra protein in the future. But even with those additions, I’m sure it’ll still be the bomb.

    I’ve made several recipes from HBH and have never been disappointed. Thank you, Tieghan!

    1. Hey Maggie,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

    1. Hey Jessica,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

  6. 5 stars
    Absolutely loved this recipe. I will note- After About 30 minutes on 425 heat, i had to use the broil function to get the vegetables to char. I also took the seed out prior to roasting the pepper inadvertently, But my guest for dinner gave the recipe an 8/10. I also made a boo-boo and grabbed foreign tortillas instead of corn. Next time I will use corn tortillas as well as I think the cilantro would be really good in this recipe.

    I did use a southwestern chipotle seasoning for 2 tablespoons, and I omitted the cilantro and basil.
    I also used Mexican blend cheese at half a cup. Threw in an extra fourth a cup of pepper jack. And then a full cup of cheddar.

    1. Hey Leah,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! Thanks for sharing what worked best for you. xTieghan

    1. Hey Tayla,
      You bet! I would just freeze before baking and then you can also bake from frozen, just increase your baking time. I hope you love the recipe, please let me know if you give it a try! xTieghan

  7. 5 stars
    Very flavorful and super easy to make. This is one of my new favorites of my HBH recipe collection.

    1. Hey Susan,
      Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan

  8. 5 stars
    I made these for a dinner with friends last night, and they were an absolute hit!! I double the recipe as I knew everything would be quickly! This recipe will become a summer favorite 🙂

    1. Hey Abby,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan

  9. 5 stars
    Some of the best enchiladas I’ve had! So flavorful! I did add some shredded chicken since my family is partial to chicken. Will be perfect to make for a large gathering! So good! Did I say so good!♥️

    1. Hey Deanne,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan

  10. 5 stars
    Some of the best enchiladas! So flavorful! I did add some shredded chicken since my family is partial to chicken. Will be making these again soon!❤️

    1. Hey Deanne,
      Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan

  11. This recipe was amazing! So summery fresh and fun! Would 100% make again and would serve for guests. The roasted poblanos, lots of cheese and fact that it’s veggie is so yum.

    1. Hey Rachel,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  12. 5 stars
    Delicious!!! I made this today, just happened to have everything in the fridge and pantry. My husband is doing some work on our home and had a friend over to help him, so, it was the perfect opportunity to try this recipe. My husband is so use to me cooking Tieghans recipes he knows it is going to be delicious, but his friend, he used the word GOURMET! He took on how all the flavors were so incredible, and I agree,
    the flavors are incredible! The honey and smoked paprika, WOW!
    I will be making these again and again.

    1. Hey Cindy,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  13. 5 stars
    Once again, this recipe does not disappoint! Flavors are so delicious! I added rotisserie chicken for some protein but the corn, zucchini and poblano can definitely stand on their own. I used store bought salsa verde mixed with some sour cream to cover the enchiladas in a creamy layer and roasted frozen corn. Still excellent even with some shortcuts!

    1. Hey Laura,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  14. 5 stars
    Okay, so the recipe says we can use corn or flour tortillas. I used corn, as that’s traditionally what enchiladas are made with. I liked it, however my husband wants me to try it next time with flour. Also, there was quite a bit of leftover filling. I could have gotten another 5 or 6 enchilada. So I’ll probably cut back on the amount of veggies for the filling next time-like 1 ear if corn instead of 2, half an onion instead of a full one, etc. I also added shredded chicken bc we really like meat protein in our house! Lol Next time, I may try it with out the chili in adobo sauce, as it felt like it didn’t totally mesh with the lighter summery flavors of the veggies. Just to see how it tastes. But even as is, this was really good, and we are adding it to our recipe rotation! Thanks for a great recipe!

    1. Hey Haley,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  15. Made these last weekend. Family loved the spicy cheesy combination. Easy summer recipe. Delicious! Will add chicken or shrimp next time.

    1. Hey Kimberly,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  16. 5 stars
    So delicious..thank you for sharing this recipe. I made these for dinner tonight, and my whole family loved them!! We will definitely be adding these to our dinner rotation

    1. Hey Ren,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  17. 4 stars
    Pretty tasty! I’m a professional chef and the cook time and prep definitely needs to be increased. But, totally worth it! I used homemade flour tortillas and it made it even better! I used 3 chipotles in sauce and it was was Medium-High heat.

    1. Hey Violet,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  18. 5 stars
    This recipe is AWESOME! It has just the right amount of heat and cheese and includes a variety of textures. I will definitely be making this again!

    1. Hey Kyrah,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  19. 5 stars
    Made these tonight – so so good! Any reason to roast the veggies whole and then chop, or would it be ok to chop first? I like to prep chopped veggies ahead of time if I can.

    1. Hey Rachel,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! Sure, you could definitely chop, then roast. xxTieghan

  20. 5 stars
    Made these tonight and my kids gobbled theirs up with some sour cream! Thanks for another quick and easy dinner!

    1. Hey Ashton,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  21. Made this last night and it came together quickly. My corn tortillas didn’t roll well and a few of them cracked as they sat. I think I’ll try wheat tortillas next time. I used about half the amount of chilies in adobo and it still had lots of heat. Great easy summer recipe. Thanks!

    1. Hey Jackie,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Sorry to hear about your tortillas. Have a wonderful day:) xTieghan

  22. 5 stars
    This recipe was so good! Definitely took me awhile to make but I’m a slow chopper and it was well worth it based on the leftovers I had since I was only cooking for myself. I shared with my parents and boyfriend and they all loved these! Next time I want to try adding some rotisserie chicken to the inside for extra protein. Maybe even black beans? But highly recommend this one! Thanks Tiegan!

    1. Hey Chloe,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

  23. 5 stars
    We doubled the corn and zucchini. We like left overs. This was so delicious the second day. Great recipe as always

    1. Hey Carole,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

  24. 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

    1. 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

    1. 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

  25. 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!

    1. Hey Jodi,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  26. 5 stars
    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!

    1. Hey Lori,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

    1. 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

    1. 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

  27. 5 stars
    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!

    1. Hey Lauryn,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  28. 4 stars
    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!!!!

    1. Hey Stephanie,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  29. 5 stars
    Another winner! I made this tonight and it was so good. This will be a regular summer rotation in my house.

    1. Hey Sarah,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  30. 5 stars
    These were really easy to throw together for a week night dinner and were a good meatless option! Delicious!

    1. Hey Hannah,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  31. 5 stars
    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! 🙌🏻

    1. Hey Susan,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  32. 5 stars
    This was so delicious!!! I loved the touch of honey. And my husband said “Home run” with a mouthful of food haha

    1. Hey Jenny,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

  33. 5 stars
    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!!

    1. Hey Mary,
      Happy Weekend! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. 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

  34. 5 stars
    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.

    1. Hey Merideth,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan

    1. 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

  35. 5 stars
    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!

    1. Hey Patti,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan

    1. 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

    1. 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

  36. 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 🙂

    1. Hey Audrey,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  37. 5 stars
    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!!!

    1. Hey Rachel,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  38. 5 stars
    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!).

    1. Hey Bonnie,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

    1. 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

    1. 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

  39. Do you have the nutritional information for this recipe, please?

    Warm greetings from Germany

    Maja Klasvogt

    1. 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

      1. 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!

        1. Hey Mari,
          Thanks for pointing this out, I will go back and add the calorie count. xTieghan

  40. 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.

    1. 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

  41. USA pans are the best. I have sheet pans, loaf pan, muffin pans, 13×9 and an 8 inch square one.

  42. 5 stars
    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 🙂

    1. 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

      1. 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