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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
Amazing flavors! I love that you can adjust the level of spiciness depending on who you’re feeding. I made this for the first time for a family of four who were staying with us for a vacation. The mom was worried that her girls wouldn’t like the zucchini and other veggies. No need to worry! They ate it up and asked for more.
I added chicken breast that I cooked and shredded – excellent add! But I would also eat it without meat. I have a good amount of leftover filling and will eat that for lunch as is. Maybe with a few tortilla chips. So good!!!
Hey Diana,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
WOW, these enchiladas are packed with flavor. I typically never make a new recipe for company, but your recipes have never failed me. Will definitely be making these again soon.
Hey Brittany,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
This turned out well, and we both loved it. I did make a few changes from the recipe, however. The directions say to roast chopped zucchini, but I noticed in your pictures that it was sliced, which made more sense to me. I also couldn’t see the reason for putting all the vegetables, spices, chipotle, salsa, etc., back on the sheet pan, which I figured would be harder to mix and difficult to spoon onto the tortillas (so I used a bowl). In any case, I’m sure I’ll be making this again!
Hey Helen,
Wonderful! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Hi Tieghan! I’m so excited for dinner tonight with these enchiladas! We have a busy day so I’m prepping now to bake later. Should I get them completely ready besides baking and pop them in the fridge? Or should I hold off on the salsa verde till right before baking? Thanks for your help!
Hey Melodee,
I would assemble up until the point of baking, cover and keep in the fridge until you are ready to bake. I hope you love this recipe, please let me know if you give it a try! xTieghan
Love this recipe! Have made several times. The filling makes too much for just me, so I freeze that so I can make them again the next week!
Hey Rachel,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! Have a great weekend☀️ xTieghan
I made this for my family and it was soooo good. 10 out of a 10 which I rarely get from my family so thank you ?. Definitely saved this one for future meals!
Hey Jill,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
We added chicken and these were amazing! Thanks!
Hey Sally,
Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Hey Tieghan,
I hope you are doing well!! I’ve been meaning to comment on recipes I made recently. These enchiladas were the most amazing ever thank you!! I even would eat them as a breakfast enchilada as well. Usually I grow tired after a few days of what I make. Not this time not at all I loved every bite thanks for sharing!! Your recipes never disappoint and I loved the poblano peppers as I like spicy food a lot.
Hey Mike,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Finally made these last night for dinner. The whole family enjoyed them. Roasting the vegetables made the whole house smell devine. Now I’m sitting here at 11am wondering if it’s too early to eat the leftovers for lunch.
Hey Darrin,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
These were quite tasty! A little spicier than I expected, but not complaining. I think it would be amazing with shredded chicken or shrimp too.
Hey Megan,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan
Excellent. I went with 2 chipotle chiles and that was spicy enough for us. So tasty and a great vegetarian mid week meal!
Hey Christy,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
Aaaaaamazing!!
Hey Kelly,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
I actually ended up combining 2 of your enchilada recipes because that is what I was in the mood for / had on hand. This one and the “lightened up salsa verde chicken enchiladas” and let me tell you they are a HUGE hit. Had to shoo my husband out of the kitchen because he first kept eating the chicken off the sheet pan then wouldn’t stop eating the filling (not that I blame him). Used corn, green pepper (was what I had), jalapeno, white rice, chicken from the other recipe and cheeses (shredded store bought Mexican and pepperjack) for the filling. Used tomatillo salsa verde from TJs. Topped with spicy pico de gallo (because I was too lazy to chop pineapple), avocado, and cilantro. YUM. This will be a new staple in our kitchen. Thank you for all your amazing recipes!!
Hey Margaret,
I am delighted that this recipe was enjoyed, thanks a lot for making it! Thanks for sharing what worked well for you! xxTieghan
Confused by you interchanging sheet pan and baking dish frequently. Sounds like this isn’t a one pan / sheet dish?
Hey Luc,
Sorry for any confusion, but I do not use them interchangeably. You are roasting all of the veggies on a sheet pan in step 1 and then assembling the enchiladas into a baking dish in step 4:) I hope you love the recipe! xTieghan
Best enchiladas that I have ever made! These were delicious. I’ll definitely make them again and again.
Hey Corie,
Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan