Cheesey Poblano and Corn Enchiladas… need I say more!?
Charred sweet corn, poblano peppers, and zucchini, tossed with salsa verde, then wrapped up in tortillas… I can’t say enough or describe these enough, you just have to trust me and make them!! I had left over chicken, I I threw that in the mix also.
These take a little more time than the usual quick Enchiladas, that grace my kitchen table. These are bursting with flavor and a nice mix up! I hope you try them!
Tag me and let me know if you do! Enjoy ~Jeanne
- kosher salt and black pepper
- 2 ears of corn
- 2 poblano peppers – halved
- 1 small zucchini – chopped
- 1 yellow onion – quartered
- 4-6 whole garlic cloves – peeled
- 3 cups salsa verde
- 2-4 chipotle chilies in adobo, chipped or 1 Tbsp chipotle chili powder
- 2 tsp smoked paprika
- 2 tsp honey
- ½ cup fresh cilantro – chopped
- ⅓ cup fresh basil – chopped
- 10-12 corn or flour tortillas
- ½ cup shredded pepper jack cheese
- avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
- cooked chicken – shredded (optional)
- Preheat oven to 425° F
- Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-20 minutes, utnil the vegetables have a light char.
- Remove the corn kernels from the cob, deseed the poblano pepper and cut into slices, and chop the garlic and onions. Add everything back to the baking sheet and toss with 1 cup of the salsa verde, the chiptle, paprika, honey, half the cheese, the cilantro, and basil.
- Pour 1 cup fo the 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. Pour the remaining salsa verde over the top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
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