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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!
These were delicious! We used frozen corn instead and sautéed it, but roasted the other veggies. The veggie mixture was great! Will make again.
Hey Shelby,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Love love love this recipe! I’ve made it a few times and always roast a little more of the veggies so there are left overs of the filling! I use it the rest of the week on top of salads, over avocado halves and as tacos! So delicious!
Hi Heather,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
Yes! This was a total hit for my 14 year old daughter and my husband. One thing I love about Mexican recipes is that they tend to blend beautifully with Indian spices. I added a bit of taco seasoning, chili powder and garam masala. I married into an Indian family, and my husband gushed over how his parents would have loved this!! Thank you for an amazing recipe!
Hi Autumn,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Hi! I was curious if you can sub avocado oil for the extra virgin olive oil in this recipe?
Hi Ryan,
Yes, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi!
Can’t WAIT to try these! Do you have any recommendations on freezing these?
Hi Alyssa,
Sure, I would just freeze before baking. I hope you love this recipe, please let me know if you give it a try! xTieghan
AMAZING
Thanks so much Bri!
My family loved these enchiladas. I made some just as the recipe calls for and some with shredded chicken added. Both were so good! This will be my new go to for chicken (or not) enchiladas. I plan to make these for my vegetarian DIL when they come to visit next month. Thank you for a great recipe! I will continue to try more of your recipes as I have loved the two I’ve made so far!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
My family enjoyed these (even my teenage boys), but I did add shredded chicken because it’s rare my family will eat a completely vegetarian dish. Great flavor from roasting all the veggies!
Hi there! Thanks so much for trying out this recipe, so glad you enjoyed it! 🙂 xTieghan
This is by far one of my favorite recipes! I absolutely love it. Thanks so much!
Hey there! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
Obsessed with these!! I’ve never combined cilantro and basil before but it’s a great combination. I’ve made these more times than I count now.
Found this by chance on Instagram and have now tried several of your recipes. All have been keepers!
Hi Jennifer,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
This may be my absolute favorite enchilada recipe! I like to make a double batch and freeze one for later. Sometimes I add chicken too! Delish!
Hey Brandie! So glad you enjoyed this recipe, thanks so much for giving it a try! xTieghan
I just made these – so so good! Only issue was forgetting the chili peppers and having to use chipotle chili powder instead – I wish I would’ve used slightly less than the directions suggested because I feel like the flavor overpowered all the amazing veggies, etc. Would still definitely make again!
Hey Abby,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
This was SO delicious! The corn tortillas I had weren’t very workable and kept ripping when I tried to tuck and roll them into enchiladas but they tasted amazing ? definitely one of my new favorites!!
Hey Jessica,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
These enchiladas were so good. The recipe is very simple- I also added some cooked chicken thighs to my boyfriend’s. Warning though- be sure to be wary of the seeds in the peppers, I got a pepper burn on my hand! My own fault though- i’m a novice!
Hey Brittany,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Such a refreshing recipe! I get so tired of the using essentially the same enchilada recipe on repeat. Came across this while trying to figure out what to do with all my poblano peppers in my garden; it was delicious! Made it as written with the exception of red enchilada sauce bc it’s what I had on hand. Definitely will make this again! I’m excited to see what else you have on your site!
Hey Kate,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Loved this recipe! Added chicken, and it was great. Easy and perfect for leftovers…
Hey Katie,
Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan