Chipotle Enchiladas with Roasted Corn & Poblano Peppers

Prep Time: 20-25 minutes | Cook Time: 15-20 minutes (roasting vegetables), 35-40 minutes (baking enchiladas) | Total Time: 70-90 minutes| Yield: 6 servings

Why I Love This Recipe

These enchiladas are packed with smoky chipotle flavor, roasted corn, and poblano peppers, all wrapped in warm tortillas and smothered in salsa verde. They’re naturally gluten-free (when using corn tortillas). Perfect for a comforting, flavorful meal that’s easy to prepare!

Ingredients

For the Roasted Vegetables:

• 3 ears fresh corn, husked

• 3 poblano peppers, halved and seeds removed

• 1 ½ small zucchini, chopped

• 1 ½ small yellow onion, quartered

• 6 whole garlic cloves, peeled

• 3 tablespoons extra virgin olive oil

• Kosher salt and black pepper, to taste

For the Enchilada Filling:

• 2 to 2 ½ cups cooked, shredded chicken (Roughly 1 to 1 ¼ lbs raw boneless, skinless chicken breasts or thighs)

• 1 ½ cups salsa verde (check label for gluten-free)

• 4-5 chipotle chilies in adobo, chopped (or 1 ½ tablespoons chipotle chili powder for a milder option)

• 3 teaspoons smoked paprika

• 3 teaspoons honey (or maple syrup for vegan option)

• ¾ cup fresh cilantro, chopped

• ½ cup fresh basil, chopped

• 1 ½ cups shredded cheddar cheese (or dairy-free alternative)

• ¾ cup shredded pepper jack cheese (or dairy-free alternative)

For the Enchiladas:

• 16 corn or gluten-free flour tortillas (corn tortillas for gluten-free option)

• 3 cups salsa verde, divided

• Avocado, yogurt/sour cream (or dairy-free alternative), crumbled cotija/feta (or dairy-free cheese), and lime wedges for serving

Instructions

Step 1: Roast the Vegetables

1. Preheat oven to 425°F.

2. Arrange the corn, poblano peppers, zucchini, onions, and garlic on a baking sheet.

3. Drizzle with olive oil and season with salt and black pepper.

4. Roast for 15-25 minutes, until the vegetables are slightly charred and tender.

5. Set the oven down to 375°F.

Step 2: Prepare the Enchilada Filling

1. Remove the corn kernels from the cob, slice the poblano peppers, and chop the onions and garlic.

2. In a large bowl, combine the roasted vegetables with the shredded chicken, 1 ½ cups salsa verde, chopped chipotle chilies, smoked paprika, honey, half the cheese, cilantro, and basil.

3. Mix until everything is well combined.

Step 3: Assemble the Enchiladas

1. Pour 1 ½ cups salsa verde into the bottom of a 9x13-inch baking dish.

2. Spoon vegetable filling down the center of each tortilla, tuck, and roll.

3. Place the tortillas seam side down into the baking dish.

4. Pour remaining salsa verde over the enchiladas and top with the remaining cheese.

Step 4: Bake & Serve

1. Make sure your oven is set to 375°F.

2. Bake for 35-40 minutes, or until the cheese is melted and bubbling.

3. Serve warm with avocado, sour cream/yogurt, crumbled cotija/feta, and lime wedges.

Notes

Gluten-Free Options:

• Use corn tortillas for a gluten-free version.

• Double-check that your salsa verde and chipotle chilies in adobo are labeled gluten-free.

Make It Vegan:

• Use maple syrup instead of honey.

• Replace cheese with a dairy-free alternative or omit it completely.

Make-Ahead Tip:

• Roast the veggies and assemble the filling a day in advance. Store in an airtight container in the fridge until ready to use.