Sheet Pan Cheesy Poblano Corn Enchiladas Recipe

This Sheet Pan Cheesy Poblano Corn Enchiladas recipe transforms simple ingredients into a spectacular meal bursting with smoky, sweet, and spicy flavors. The roasted vegetables create depth while the melty cheese and vibrant salsa verde bring everything together for a Mexican-inspired dish that feels both comforting and special. Perfect for busy weeknights when you need something impressive without spending hours in the kitchen!

Ingredients You’ll Need

• Corn: Fresh corn kernels add pops of sweetness and texture that frozen just can’t match. The roasting process caramelizes their natural sugars for extra flavor.
• Poblano peppers: These provide mild heat and a distinctive earthy flavor that’s the backbone of this dish. When roasted, they develop a wonderful smokiness.
• Zucchini: Adds moisture, nutrition and bulks up the filling. Its mild flavor absorbs all the other seasonings beautifully.
• Yellow onion: Roasting transforms it from sharp to sweet, creating depth in the filling that can’t be substituted.
• Garlic cloves: Roasted whole, they become mellow and sweet instead of pungent – a completely different flavor than minced raw garlic.
• Salsa verde: The tangy, slightly spicy sauce brings everything together. Use good quality jarred for convenience or homemade for extra points.
• Chipotle chilies in adobo: These bring smoky heat that makes the dish memorable. The adobo sauce adds complexity you can’t get from plain chili powder.
• Smoked paprika: Reinforces the roasted, smoky flavors throughout the dish without adding more heat.
• Honey: Just a touch balances the acidity of the salsa and the heat from the chilies – don’t skip it!
• Fresh herbs: Cilantro and basil might seem like an unusual pairing, but they bring brightness that cuts through the richness.
• Tortillas: Corn tortillas provide authentic flavor, but flour works perfectly if that’s your preference.
• Cheese: The combination of melty cheddar and slightly spicy pepper jack creates the perfect cheese pull without overwhelming the vegetables.

Variations

Protein Additions

Add black beans, pinto beans, or shredded rotisserie chicken to the vegetable mixture for a more substantial meal. Brown some ground turkey or beef with taco seasoning and mix with the vegetables for a meat-lover’s version.

Seasonal Swaps

In winter, substitute butternut squash for the zucchini and frozen corn for fresh. In summer, add diced bell peppers or cherry tomatoes to the roasting pan for extra color and flavor.

Dietary Adaptations

Make it vegan by using plant-based cheese and checking that your salsa verde is vegan-friendly. For gluten-free needs, ensure you’re using certified gluten-free corn tortillas.

Heat Level Adjustments

Dial down the spice by omitting the chipotle peppers and using mild salsa verde. Crank it up by adding fresh jalapeños to the roasting pan or mixing hot sauce into the filling.

How to Make Sheet Pan Cheesy Poblano Corn Enchiladas

Step 1: Roast the Vegetables

Preheat your oven to 425°F. Spread corn, halved poblanos, chopped zucchini, quartered onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-25 minutes until you see some charring on the edges, which indicates those delicious caramelized flavors are developing.

Step 2: Prepare the Filling

Once roasted, carefully cut the corn kernels off the cob. Remove seeds from the poblanos and slice them. Rough chop the roasted onions and garlic. Return everything to the baking sheet and mix with 1 cup of salsa verde, chopped chipotle peppers, smoked paprika, honey, half the cheese, cilantro, and basil. This creates a filling with incredible depth of flavor from the combination of roasted vegetables and seasonings.

Step 3: Assemble the Enchiladas

Pour 1 cup of salsa verde into the bottom of a 9×13 inch baking dish, spreading it evenly. Take each tortilla, spoon a generous portion of the vegetable filling down the center, tuck in the sides, and roll it up. Place each enchilada seam-side down in the dish, arranging them snugly together.

Step 4: Bake to Cheesy Perfection

Pour the remaining salsa verde over the rolled enchiladas, making sure to cover any exposed tortilla to prevent drying out. Sprinkle the remaining cheddar and pepper jack cheese over the top. Bake for 10-15 minutes until the cheese is melted, bubbly, and starting to brown in spots.

How to Serve

Perfect Pairings

Serve these enchiladas with cilantro-lime rice or a simple black bean side dish. A crisp green salad with a light vinaigrette makes an excellent contrast to the rich enchiladas.

Topping Bar

Create a DIY topping station with diced avocado, sour cream or Mexican crema, crumbled cotija cheese, lime wedges, sliced radishes, pickled red onions, and extra cilantro. Let everyone customize their plate.

Drinks

These enchiladas pair wonderfully with a cold Mexican beer, a classic margarita, or even a tangy hibiscus agua fresca for a non-alcoholic option.

Make Ahead and Storage

Make Ahead Options

Roast the vegetables and prepare the filling up to 2 days ahead, storing it covered in the refrigerator. Assemble and bake just before serving. You can also assemble the entire dish, cover tightly with foil, and refrigerate for up to 24 hours before baking (you may need to add 10-15 minutes to the baking time).

Storing Leftovers

Refrigerate leftover enchiladas in an airtight container for up to 4 days. The flavors often improve after a day as they meld together.

Freezing

These enchiladas freeze beautifully! Freeze the whole assembled dish (before baking) covered tightly with foil and plastic wrap for up to 3 months. Alternatively, freeze individual portions in airtight containers for easy lunches.

Reheating

Reheat refrigerated enchiladas in a 350°F oven for 15-20 minutes until heated through. For frozen enchiladas, bake covered at 350°F for about 45 minutes, then uncover and continue baking until hot and bubbly, about 15 minutes more. Individual portions reheat well in the microwave – cover with a damp paper towel to prevent drying.

FAQs

Final Thoughts

These Sheet Pan Cheesy Poblano Corn Enchiladas bring together the best of Mexican-inspired flavors in a dish that’s approachable enough for weeknights yet special enough for weekend entertaining. The combination of sweet corn, smoky poblanos, and tangy salsa verde creates layers of flavor that make this dish truly memorable. Give yourself the gift of these enchiladas – they’re just the right balance of comfort food and fresh flavors that will have everyone asking for the recipe!

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