Roasted Poblano & Corn Chicken Enchiladas

Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: About 1 hour 20 minutes | Servings: 6

Why I Love This Recipe

These enchiladas are everything I love about comfort food—warm, cozy, and packed with fresh flavor. Sweet roasted corn, smoky poblano peppers, caramelized onion, roasted zucchini, tender chicken, and creamy roasted garlic are wrapped in tortillas, smothered in salsa verde, and baked until bubbly and golden. They're hearty enough for Sunday dinner but simple enough for a weeknight, and the leftovers might be even better the next day.

Ingredients

Roasted Vegetables

• 3 ears fresh corn, husked

• 2 poblano peppers

• 1 medium yellow onion, cut into wedges

• 1 medium zucchini, sliced into ½-inch half moons

• 3 garlic cloves, peeled

• 2 tbsp olive oil

• Kosher salt and black pepper

Filling

• 3 cups shredded cooked chicken (rotisserie works great)

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp kosher salt

• ¼ tsp black pepper

• ¼ cup chopped fresh cilantro

• 2 cups shredded Monterey Jack cheese, divided

Enchiladas

• 12–14 standard corn tortillas, or 14–16 almond flour tortillas (they're typically smaller)

• 2 (10-ounce) cans salsa verde, divided

• Crumbled cotija cheese, for serving

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions

1. Roast the vegetables: Preheat the oven to 425°F. Arrange the corn, poblano peppers, onion wedges, zucchini, and garlic cloves on a large baking sheet. Drizzle with the olive oil and season lightly with kosher salt and black pepper. Roast for 25–30 minutes, stirring the zucchini and onion halfway through, until the vegetables are tender and lightly caramelized. The poblanos should be blistered and the corn lightly charred.

2. Remove the vegetables from the oven and let them cool slightly. Cut the corn kernels from the cobs, coarsely chop the roasted onion, and slice or roughly chop the poblano peppers into bite-sized pieces. Mash the roasted garlic into a smooth paste with the back of a fork. Leave the roasted zucchini in the half-moon pieces.

3. Make the filling: In a large bowl, combine the shredded chicken, roasted corn, chopped poblano peppers, chopped onion, roasted zucchini, mashed roasted garlic, cumin, smoked paprika, oregano, salt, pepper, cilantro, and 1 cup of the Monterey Jack cheese. Stir until everything is evenly combined.

4. Assemble the enchiladas: Spread about ½ cup of the salsa verde over the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the prepared baking dish. If you have any filling left over, spoon it over the top of the enchiladas before adding the remaining salsa verde. It's too delicious to let any of those roasted veggies go to waste!

5. Reduce the oven temperature to 375°F. Pour the remaining salsa verde evenly over the enchiladas, making sure each tortilla is well coated. Sprinkle evenly with the remaining 1 cup Monterey Jack cheese.

6. Bake for 30–35 minutes, or until the cheese is melted, the sauce is bubbling around the edges, and the center of the enchiladas is heated through. Broil for 2–3 minutes at the end if you'd like the cheese lightly browned.

7. Let the enchiladas rest for 10 minutes before serving. Garnish with crumbled cotija cheese, fresh cilantro, and a squeeze of fresh lime.

Notes

• Rotisserie chicken is a great shortcut for busy weeknights.

• For a grain-free option, almond flour tortillas work well. They're more delicate than corn tortillas, so warming them for 20–30 seconds wrapped in a damp paper towel makes them much easier to roll without tearing.

• For little eaters: Before mixing the filling, set aside a little shredded chicken, roasted corn, and a tortilla. My boys love making their own simple chicken-and-corn tacos while the enchiladas bake.

• These enchiladas reheat beautifully and may taste even better the next day.

Nicole's Hosting Tip

Serve these enchiladas family-style with fresh guacamole, tortilla chips, a crisp cabbage slaw, and watermelon margaritas. Set out bowls of cotija cheese, chopped cilantro, and lime wedges so everyone can finish their plate just the way they like it.