Half Baked Harvest · by Tieghan Gerard★ 4.7 (348)
Sheet Pan Cheesy Poblano Corn Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 33%
CARBS 57G42% OF CAL
14G FIBER0G ADDED0G INTRINSIC26G OTHER16G TOTAL SUGAR
FAT 30G51% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet pan enchiladas filled with roasted poblano peppers, corn, and cheese, baked with chipotle salsa. A weeknight-friendly vegetarian main dish ready in under an hour.
mainmexican🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- kosher salt and black pepper
- 2 ears corn
- 2 poblano peppers, halved
- 1 small zucchini, chopped
- 1 yellow onion, quartered
- 4 whole garlic cloves, peeled
- 3 cups salsa verde
- 2-4 chipotle chilies in adobo, chopped ((or 1 tablespoon chipotle chili powder))
- 2 teaspoons smoked paprika
- 2 teaspoons honey
- 1/2 cup fresh cilantro, chopped
- 1/3 cup fresh basil, chopped
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado, yogurt/sour cream crumbled cotija/feta, and limes, for serving
At a glance
PER SERVING · TIME 45M
CAL 27%·PRO 33%
CARBS 57G42% OF CAL
14G FIBER0G ADDED0G INTRINSIC26G OTHER16G TOTAL SUGAR
FAT 30G51% OF CAL
9G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1626mg
- Total sugar
- 16g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1032mg
- Calcium
- 355mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.