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

Cook Time 30

Total Time 45

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. 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!

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!