Sheet Pan Cheesy Poblano Corn Enchiladas

When it comes to comfort food, the Sheet Pan Cheesy Poblano Corn Enchiladas are truly something special. I remember the first time I made these; it was a warm summer evening, and I wanted to create a dish that could bring everyone together. The aroma of roasted vegetables wafting through the kitchen had us all eagerly anticipating dinner. Not only are these enchiladas bursting with flavor, but they are also incredibly easy to prepare. Whether you’re hosting a casual gathering or looking for a satisfying weeknight dinner, these enchiladas are the perfect choice. They’re cheesy, hearty, and packed full of vibrant ingredients that not only taste amazing but are also visually stunning on the plate.

What to Buy for Sheet Pan Cheesy Poblano Corn Enchiladas

When it comes to the ingredients for the Sheet Pan Cheesy Poblano Corn Enchiladas, each plays a crucial role in creating the perfect balance of flavors. The key players include the sweet corn, smoky poblano peppers, and an array of creamy cheeses, which all work harmoniously together. Fresh herbs like cilantro and basil add brightness, while spices elevate the overall taste.

• 2 tablespoons extra virgin olive oil – This is essential for roasting and adds a rich flavor.
• Kosher salt and black pepper – Used for seasoning the vegetables to enhance their natural flavors.
• 2 ears corn – Fresh corn brings sweetness and texture to the dish.
• 2 poblanos peppers, halved – These peppers provide a smoky flavor and mild heat.
• 1 small zucchini, chopped – Adds moisture and freshness.
• 1 yellow onion, quartered – Sweetness and depth to the filling.
• 4 whole garlic cloves, peeled – Adds aromatic flavor once roasted.
• 3 cups salsa verde – A flavorful base that ties everything together.
• 2-4 chipotle chilies in adobo, chopped (or 1 tablespoon chipotle chili powder) – For a kick of heat.
• 2 teaspoons smoked paprika – Imparts a warm, smoky flavor.
• 2 teaspoons honey – Balances the heat and acidity.
• 1/2 cup fresh cilantro, chopped – Fresh herb flavor.
• 1/3 cup fresh basil, chopped – Adds a sweet, aromatic touch.
• 10-12 corn or flour tortillas – The base for your enchiladas.
• 1 cup shredded cheddar cheese – Provides a creamy, rich topping.
• 1/2 cup shredded pepper jack cheese – Adds a little spice and creaminess.
• Avocado, yogurt/sour cream, crumbled cotija/feta, and limes – Ideal toppings to enhance the dish.

How to Prepare Sheet Pan Cheesy Poblano Corn Enchiladas

Preparing the Sheet Pan Cheesy Poblano Corn Enchiladas is a breeze, and it all starts with roasting the vegetables. Let’s dive right into the delicious steps that will have your kitchen smelling heavenly. Follow along as I guide you through the process!

1. Preheat your oven to 425° F. Make sure it’s fully heated before you pop your veggies in, as this ensures they roast evenly and develop a lovely char.

2. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with kosher salt and black pepper.

   Make sure everything is well-coated for the best flavor. Spread them out so they roast evenly without steaming.

   Roast the vegetables for about 15 to 25 minutes, or until they have a delightful light char.

3. Carefully remove the baking sheet from the oven. Let it cool for a couple of minutes. Now comes the fun part!

   Remove the corn kernels from the cob, de-seed the poblano pepper and cut it into slices, and chop the onions and garlic.

4. Return everything back to the baking sheet and toss with 1 cup of salsa verde, the chipotle, smoked paprika, honey, half the cheddar cheese, and the cilantro and basil.

   Ensure that all the vegetables are coated with the flavorful mixture.

5. Pour 1 cup of the salsa verde onto the bottom of a 9×13 inch baking dish. This creates a nice base for the enchiladas.

6. Spoon the vegetable filling down the center of each tortilla, tuck, and roll them tightly. Place the tortillas seam side down into the baking dish.

7. Pour the remaining salsa verde over the top of the enchiladas. Then, sprinkle the remaining cheddar cheese over it.

8. Bake for an additional 10 to 15 minutes, or until the cheese has melted and turns golden and bubbly.

9. Once done, remove the baking dish from the oven. Top as desired with avocado, yogurt/sour cream, crumbled cotija/feta, and limes.

   Enjoy your delicious Sheet Pan Cheesy Poblano Corn Enchiladas warm!

Ways to Customize

What I love about the Sheet Pan Cheesy Poblano Corn Enchiladas is how versatile they are. You can easily adapt the recipe to suit your taste or dietary preferences. Here are some ideas to make this dish truly yours.

• Add protein: If you desire a heartier meal, consider adding cooked beans or shredded chicken to the filling.
• Spice it up: Adjust the level of spiciness by adding more chipotle chilies or a pinch of cayenne pepper.
• Try different cheeses: Experiment with various cheese blends, such as mozzarella or gouda for a unique twist.
• Load up on veggies: Feel free to mix in additional vegetables like bell peppers, mushrooms, or spinach to boost the nutritional value.
• Use different tortillas: Switch it up by using whole wheat or spinach tortillas for a healthier option.
• Garnish freely: Top your enchiladas with fresh avocado slices, chopped green onions, or a drizzle of homemade crema for added flavor.

Side Dish Ideas for Sheet Pan Cheesy Poblano Corn Enchiladas

Serving the Sheet Pan Cheesy Poblano Corn Enchiladas can be just as exciting as making them! Here are some fantastic side dish ideas that complement this delightful meal:

• Mexican Rice: A side of fluffy Mexican rice pairs beautifully with enchiladas, soaking up those delicious flavors.
• Refried Beans: Creamy refried beans add a hearty element and are a classic accompaniment.
• Guacamole: No Mexican meal is complete without guacamole; it adds richness and freshness.
• Fresh Salad: A light, crisp salad with a citrus vinaigrette helps balance the richness of the enchiladas.
• Chips and Salsa: Serve some crunchy tortilla chips with salsa as an appetizer to start the meal off right.
• Grilled Vegetables: Grilled zucchini, bell peppers, or asparagus make for a colorful and healthy side dish.
• Seasonal Fruits: Fresh fruits, like mango or pineapple, add a refreshing contrast to the savory enchiladas.
• Yogurt or Sour Cream: A dollop of yogurt or sour cream on top of the enchiladas provides a creamy, tangy finish.

FAQ

Conclusion

The Sheet Pan Cheesy Poblano Corn Enchiladas are a delightful combination of flavors and textures, perfect for any occasion. I encourage you to try making them for your next gathering or family dinner; they’ll surely be a hit! Enjoy the process of cooking and the joy of sharing good food with loved ones.

Sheet Pan Cheesy Poblano Corn Enchiladas

The ultimate comfort food, Sheet Pan Cheesy Poblano Corn Enchiladas combine vibrant roasted vegetables with melting cheese for a satisfying dish. Perfect for a quick weeknight dinner, these enchiladas are easy to make and packed with flavor. Serve them tonight and impress everyone at your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons extra virgin olive oil
• to taste kosher salt and black pepper
• 2 ears corn
• 2 poblano peppers poblano peppers
• 1 small zucchini
• 1 yellow onion yellow onion
• 4 whole garlic cloves
• 3 cups salsa verde
• 2-4 chipotle chilies in adobo or 1 tablespoon chipotle chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons honey
• 1/2 cup fresh cilantro
• 1/3 cup fresh basil
• 10-12 corn or flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• to taste avocado, yogurt/sour cream, crumbled cotija/feta, and limes for serving

Equipment

• Chef's Knife
• Oven
• Baking Sheet
• Peeler

Method

 

1. 1. Preheat your oven to 425° F. Make sure it’s fully heated before you pop your veggies in, as this ensures they roast evenly and develop a lovely char.
2. 2. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with kosher salt and black pepper. Make sure everything is well-coated for the best flavor. Spread them out so they roast evenly without steaming. Roast the vegetables for about 15 to 25 minutes, or until they have a delightful light char.
3. 3. Carefully remove the baking sheet from the oven. Let it cool for a couple of minutes. Now comes the fun part! Remove the corn kernels from the cob, de-seed the poblano pepper and cut it into slices, and chop the onions and garlic.
4. 4. Return everything back to the baking sheet and toss with 1 cup of salsa verde, the chipotle, smoked paprika, honey, half the cheddar cheese, and the cilantro and basil. Ensure that all the vegetables are coated with the flavorful mixture.
5. 5. Pour 1 cup of the salsa verde onto the bottom of a 9×13 inch baking dish. This creates a nice base for the enchiladas.
6. 6. Spoon the vegetable filling down the center of each tortilla, tuck, and roll them tightly. Place the tortillas seam side down into the baking dish.
7. 7. Pour the remaining salsa verde over the top of the enchiladas. Then, sprinkle the remaining cheddar cheese over it.
8. 8. Bake for an additional 10 to 15 minutes, or until the cheese has melted and turns golden and bubbly.
9. 9. Once done, remove the baking dish from the oven. Top as desired with avocado, yogurt/sour cream, crumbled cotija/feta, and limes. Enjoy your delicious Sheet Pan Cheesy Poblano Corn Enchiladas warm!

Notes

It’s best to consume the Sheet Pan Cheesy Poblano Corn Enchiladas fresh. If you have leftovers, store them in an airtight container in the fridge. They can be reheated in the oven or microwave. For freezing, wrap them well and store in a freezer-safe container for up to two months. These enchiladas are great for meal prep, so consider making a double batch!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.