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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
Delicious & easy! My ears of corn and zucchini were small, so I used 3 ears of corn and 2 zucchini. I will definitely make this again!
Hey Leslie,
Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
So good. They tasted like a warm hug. Definitely will make again.
Hey Katie,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
Ok, these were beyond amazing!!!!! Only thing I did different was a little more corn!!!!! Incredible! Definitely going on our rotation list!
Hey Erika,
I really appreciate you giving this recipe a try, I am thrilled that it was enjoyed! xxTieghan
An easy and delicious summer meal. I was surprised— there was a bit of a spice kick— because both my 13 year old and 6 year old proclaimed these enchiladas the “best meal ever.” I added cannelloni beans to the filling for extra protein and fiber.
Hey Erica,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
Made this tonight. Added chicken and used squash since that’s what I had. Delish!!! Will definitely make it again.
Hey Mel,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
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!
Hey Kristen,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
UNREAL! I want to make this for every dinner for the rest of my life.
Hey Ashley,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
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!
Hey Hannah,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
This was so good! The salsa verde with the chipotle in the filling is a great combination. I just love your creativity.
Hey Deb,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
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!
Hey Meliss,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
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!
Hey Maggie,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
I made these and added some shredded chipotle chicken. Amazing.
Hey Jessica,
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
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.
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
Could this be frozen?
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
Very flavorful and super easy to make. This is one of my new favorites of my HBH recipe collection.
Hey Susan,
Wonderful! I am thrilled to hear that this recipe was enjoyed. Thanks a bunch for giving it a try! xTieghan