Can I use frozen corn instead of fresh?

Absolutely! You'll miss a bit of the caramelization, but frozen corn is a great time-saver. No need to thaw it first - just toss it on the baking sheet with the other vegetables, but check it after 10 minutes as it may roast faster than fresh.

I don't like spicy food. How can I adjust this recipe?

This dish is easily adapted for sensitive palates. Skip the chipotle peppers entirely and use a mild salsa verde. The roasted vegetables and cheese will still create an incredibly flavorful dish without the heat. You can always serve hot sauce on the side for family members who enjoy spice.

My tortillas keep breaking when I roll them. What am I doing wrong?

Corn tortillas especially can be prone to cracking if they're cold or old. Try warming them briefly in a microwave between damp paper towels for 30 seconds, or pass each one quickly over a gas flame on the stovetop. Keep them covered with a kitchen towel as you work to maintain their warmth and flexibility.

Can I make this dish ahead for a dinner party?

This is an excellent make-ahead dish! Prepare everything up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, add about 10 minutes to the baking time since you're starting with a cold dish. It actually benefits from the rest time as flavors meld together beautifully.

Sheet Pan Cheesy Poblano Corn Enchiladas Recipe

Description

A delicious and simple recipe for Sheet Pan Cheesy Poblano Corn Enchiladas made with roasted veggies, tortillas, salsa verde, and lots of cheese, perfect for a comforting vegetarian main course.

Ingredients

Units Scale

Vegetables

- 2 ears corn
- 2 poblano peppers, halved
- 1 small zucchini, chopped
- 1 yellow onion, quartered
- 4 whole garlic cloves, peeled

Sauces & Seasoning

- 2 tbsp extra virgin olive oil
- kosher salt and black pepper (to taste)
- 3 cups salsa verde
- 3 chipotle chilies in adobo, chopped (or 1 tablespoon chipotle chili powder)
- 2 tsp smoked paprika
- 2 tsp honey

Herbs

- 1/2 cup fresh cilantro, chopped
- 1/3 cup fresh basil, chopped

Other

11 corn or flour tortillas
1 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving

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Instructions

Preheat the oven: Preheat your oven to 425° F to prepare for roasting the vegetables.
Roast the vegetables: Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 15-25 minutes, until the vegetables have a light char.
Prepare the roasted vegetables: Remove the corn kernels from the cob, de-seed the poblano peppers and cut them into slices, and chop the onions and garlic. Add them back to the baking sheet and toss with 1 cup salsa verde, the chipotle, paprika, honey, half the cheese, the cilantro, and basil.
Assemble the enchiladas: Pour 1 cup of salsa verde onto the bottom of a 9×13 inch baking dish. Spoon the vegetable filling down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish.
Bake the enchiladas: Pour the remaining salsa verde over the top of the enchiladas. Sprinkle the remaining cheese over the top and bake for 10-15 minutes, or until the cheese has melted.
Serve and enjoy: Top with avocado, yogurt or sour cream, crumbled cotija or feta cheese, and lime wedges as desired. Serve warm and enjoy!

Notes

You can substitute chipotle chilies in adobo with chipotle chili powder if unavailable.
For extra heat, add additional chipotle chilies or chili powder to the sauce.
Customize the toppings with your favorite garnishes such as fresh avocado slices or a dollop of sour cream.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 630mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 10g
Cholesterol: 25mg