Sheet Pan Cheesy Poblano Corn Enchiladas
These enchiladas are bursting with smoky poblano, sweet corn, fresh herbs, and melty cheese—all roasted and baked on a single sheet pan for maximum flavor and minimal cleanup.
Equipment
- 1 Sheet pan lined with parchment paper
- 1 Mixing bowl Large
- 1 Baking dish 9×13 inch
Ingredients
Main ingredients
- 2 tablespoon 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 garlic cloves peeled
- 3 cups salsa verde
- 2-4 chipotle chilies in adobo chopped (or 1 tablespoon chipotle chili powder)
- 2 teaspoon smoked paprika
- 2 teaspoon honey
- ½ cup fresh cilantro chopped
- ⅓ cup fresh basil chopped
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- ½ cup shredded pepper jack cheese
- avocado, yogurt or sour cream, crumbled cotija or feta, and limes for serving
Instructions
Instructions
- Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- Arrange corn, poblano peppers, zucchini, onion, and garlic on the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast in the oven for 20–25 minutes, turning once halfway through until charred and tender.
- Reduce oven to 375°F. Once veggies are cool enough to handle, chop and mix them with salsa verde, chipotle chiles, paprika, honey, cilantro, and basil in a large bowl.
- Warm tortillas until pliable. Spoon veggie filling into each tortilla, roll tightly, and place seam side down on a baking dish.
- Pour remaining salsa over enchiladas and sprinkle with cheddar and pepper jack cheeses.
- Bake enchiladas at 375°F for 10–15 minutes until cheese is melted and bubbling.
- Serve warm with avocado, sour cream or yogurt, cotija or feta, and lime wedges.
Notes
Make ahead by roasting the veggies and mixing the filling a day in advance. Assemble and bake just before serving for best results.