2-4chipotle chilies in adobo, chippedor 1 Tbsp chipotle chili powder
2tspsmoked paprika
2tsphoney
½cupfresh cilantro - chopped
⅓cupfresh basil - chopped
10-12corn or flour tortillas
½cupshredded pepper jack cheese
avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
cooked chicken - shredded (optional)
Instructions
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 9x13 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!