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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.
Watch the How-To Reel
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!
This post was originally published on June 2, 2021
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 🙂
Hey Abby,
Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan
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!♥️
Hey Deanne,
Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan
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!❤️
Hey Deanne,
Happy Friday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xxTieghan
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.
Hey Rachel,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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.
Hey Cindy,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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!
Hey Laura,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
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!
Hey Haley,
Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Made these last weekend. Family loved the spicy cheesy combination. Easy summer recipe. Delicious! Will add chicken or shrimp next time.
Hey Kimberly,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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
Hey Ren,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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.
Hey Violet,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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!
Hey Kyrah,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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.
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
Made these tonight and my kids gobbled theirs up with some sour cream! Thanks for another quick and easy dinner!
Hey Ashton,
Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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!
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
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!
Hey Chloe,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan