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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.
These turned out so so good!! I did add chicken to the mixture cuz we are carnivores! So insanely good!
Hey Dania,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
I made these tonight for dinner. They are perfect! I love this recipe! If you’re reading the comments to decide if you should make this the answer is yes.
Hi Lisa!
Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT
Hello, i am having trouble finding Poblano peppeers, i can only find “cubanelle” i hope they are a good substitute! excited to try it.
Hi Emily,
Sure, I bet those will be great! Let me know how the recipe turns out, I hope you love it! xTieghan
Absolutely terrific recipe. Worth the (relatively minimal) work and the hot kitchen. Used Whole Foods’ mixed corn and flour tortillas. Just so good.
Hi David!
Thanks so much for making this recipe and sharing your feedback:) I love to hear it was enjoyed! xx
Really really yummy! I used four ears of corn and flour tortillas and these were a big hit!
Hi Sarah,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
DELICIOSO!!!
When I saw these enchiladas, posted on IG, and looked at the ingredients..I had EVERY item, except the pepper jack. How could I pass these up!!
All the veggies including the onion, garlic, basil, and cilantro were sourced from our garden…another reason to make these yummy enchiladas.
We thoroughly enjoyed these scrumptious enchiladas. They will be on rotation, for sure!!
Leftovers, tonight…Can’t wait!!
THANK YOU!!
Hi Patty!
Happy Sunday!! Thanks for your comment and making this recipe:) I love to hear that it was enjoyed!! Thanks for your kind message:) xx
Not one bad bit on the entire plate! Packed with flavor and spice. My family absolutely loved this dish. I made a few variations to our liking, but that’s the thing about these enchiladas you can make them exactly as outlined in the recipe or add whatever you want. I cannot believe how delicious these are. A little too much heat for one of my daughters, so I’ll dial back on the chipotle adobe next time, but so very good. So good I tagged @halfbakedharvest on IG and shared with all my friends. I recommend, 10/10! Definitely adding to our dinner rotation. Give this recipe a try, you will not be disappointed.
Hey there!
Wonderful!! I love to hear that this recipe was enjoyed, thanks for making it and sharing your feedback! Hope you’re off to a great weekend:)
This was incredible!! I added mushrooms and shredded rotisserie chicken to make it a bigger/heartier dish. Can’t wait to eat the leftovers!
Hey Brittany,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan
Soooo good! The whole family loved!! Thank you!
Hey Blair,
Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx
These are amazing!!!! I froze leftovers and had them again – make them, don’t pass these up! I will be making these again and again!
Hey Mandi,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
The flavors are delicious but my tortillas came out softer than we like. Maybe crisp them on the stove top first or use corn for better texture. We don’t eat a lot of enchiladas but I would make these again as tacos
Hey Kimberly,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Have a great weekend:) xx
This dish is soooooo delicious!!!! My meat eating husband agrees!!
(The only change I made was using all cilantro, no basil, only because I don’t like the flavor of my homegrown basil right now and we love cilantro)`
Hey Lauren,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
Do you think you could make this all ahead of time and then put it in the fridge and just bake later right before serving?
Hey Lucy,
Totally, that will work well for you!! I hope this recipe turns out amazing, let me know if you give it a try! xx
I made these for dinner for vegan guests and just used a Mexican blend dairy free cheese instead of the cheddar and pepper jack- And they were delicious!! They were spicy but I used the 4 Chipotle peppers so if you don’t like spice I would go for 2. But such a great flavor combo, that basil was such a nice compliment to the spicy flavors.
Hey Courtney,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Hi Tieghan!
Are the tortillas you used small or medium size? This is on my recipe list for the week and just wanted to be sure. Thanks!!
Hi Eleni,
I used medium size tortillas. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx