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Sheet Pan Cheesy Poblano Corn Enchiladas Recipe

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3.9 from 82 reviews

These Sheet Pan Cheesy Poblano Corn Enchiladas combine smoky roasted vegetables with a luscious salsa verde and melted cheeses, all baked together for a comforting and flavorful Mexican-inspired dish. Packed with fresh poblano peppers, sweet corn, and zucchini, this recipe offers a vibrant, cheesy enchilada bake that’s perfect for a weeknight dinner or casual gathering.

Ingredients

Vegetables & Roasting

  • 2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, to taste
  • 2 ears corn
  • 2 poblano peppers, halved
  • 1 small zucchini, chopped
  • 1 yellow onion, quartered
  • 4 whole garlic cloves, peeled

Sauce & Seasonings

  • 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

Enchiladas & Cheese

  • 10-12 corn or flour tortillas
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese

To Serve (Optional)

  • Avocado slices
  • Yogurt or sour cream
  • Crumbled cotija or feta cheese
  • Lime wedges

Instructions

  1. Preheat and roast vegetables: Preheat your oven to 425° F. Arrange the corn, poblano peppers (halved), zucchini, quartered onion, and whole garlic cloves on a large baking sheet. Drizzle with extra virgin olive oil and season with kosher salt and black pepper. Roast in the oven for 15 to 25 minutes until the vegetables develop a light char and soften.
  2. Prepare vegetable filling: Remove the roasted corn kernels from the cobs, discard the seeds from the poblano peppers and slice them, and chop the roasted onions and garlic cloves. Return all these chopped vegetables back onto the baking sheet. Add 1 cup of salsa verde, chopped chipotle chilies (or chipotle chili powder), smoked paprika, honey, half of the combined shredded cheddar and pepper jack cheeses, chopped cilantro, and basil. Toss everything well to combine evenly.
  3. Assemble enchiladas: Pour 1 cup of salsa verde onto the bottom of a 9×13-inch baking dish to lightly coat it. Spoon an ample amount of the vegetable filling down the center of each tortilla. Fold and roll the tortillas snugly and place them seam side down in the prepared baking dish, arranging them side by side in a single layer.
  4. Top and bake: Pour the remaining salsa verde evenly over the arranged enchiladas. Sprinkle the remaining shredded cheddar and pepper jack cheese evenly over the top. Place the dish in the oven and bake for 10 to 15 minutes, or until the cheese has fully melted and is bubbly.
  5. Serve and garnish: Remove the enchiladas from the oven and allow to cool slightly before serving. Top with optional avocado slices, dollops of yogurt or sour cream, crumbled cotija or feta cheese, and fresh lime wedges for extra zest and richness. Enjoy warm.

Notes

  • Roasting the vegetables brings out a smoky flavor that enhances the enchiladas, but you can grill the vegetables for a similar effect.
  • Adjust the amount of chipotle chilies based on your preferred spice level.
  • Both corn and flour tortillas work well; use what you prefer or have on hand.
  • If you prefer a dairy-free or vegan version, substitute the cheese with plant-based alternatives and use dairy-free sour cream or yogurt.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

Find it online: https://justsosavory.com/sheet-pan-cheesy-poblano-corn-enchiladas-recipe/