Easy Sheet Pan Enchiladas with Poblano and Corn

These enchiladas are a celebration of summer produce, combining charred sweet corn, smoky poblano peppers, and zucchini with a tangy salsa verde. Wrapped in tortillas, topped with melty cheese, and baked to golden perfection, this dish is a one-pan wonder that’s both hearty and wholesome. Perfect for weeknight dinners or casual gatherings!

One-pan. Oven-roasted. Packed with flavor.
A fresh, smoky, and cheesy vegetarian dish perfect for weeknight dinners or casual gatherings.

Ingredients

Vegetables

• 2 ears fresh corn, husked
• 2 medium poblano peppers, halved and seeded
• 1 medium zucchini, diced
• 1 small yellow onion, thinly sliced
• 3 garlic cloves, minced

Seasoning

• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon freshly ground black pepper

Enchiladas

• 8 small corn tortillas (6-inch)
• 1½ cups salsa verde (store-bought or homemade)
• 1 cup shredded pepper jack cheese
• 1 cup shredded Monterey Jack cheese

Toppings

• 1 ripe avocado, sliced
• 2 tablespoons chopped fresh cilantro
• Lime wedges, for serving

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Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 425°F (220°C).
2. Arrange corn, poblano halves (cut-side down), zucchini, onion, and garlic on a large rimmed sheet pan.
3. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
4. Roast for 20–25 minutes, flipping halfway, until corn is lightly charred and poblanos are blistered and tender.

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Step 2: Prepare the Filling

1. Reduce oven temperature to 375°F (190°C).
2. Let roasted vegetables cool slightly.
3. Slice corn kernels off the cob and finely dice roasted poblano peppers.
4. In a mixing bowl, combine corn, poblanos, zucchini, onion, garlic, ½ cup salsa verde, and ½ cup of the cheese blend. Mix well.

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Step 3: Assemble the Enchiladas

1. Lightly warm tortillas to prevent tearing (wrap in damp paper towel and microwave for 20–30 seconds).
2. Spread ½ cup salsa verde over the clean sheet pan.
3. Spoon about ¼ cup filling into each tortilla. Roll tightly and place seam-side down on the pan.
4. Pour remaining ½ cup salsa verde over enchiladas and sprinkle with remaining cheese.

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Step 4: Bake

1. Bake enchiladas for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.

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Step 5: Garnish and Serve

1. Top with sliced avocado, chopped cilantro, and a squeeze of fresh lime juice.
2. Serve warm with additional lime wedges on the side.

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Straight from the heart of the Yummy Cooking Treats kitchen