Sweet Corn and Poblano Enchiladas Verdes
Peak July, rolled up and baked bubbly. Sweet summer corn and smoky roasted poblanos tucked into tortillas, blanketed in bright salsa verde and melty vegan cheese. Cozy, crave-able, and a celebration of the season - fully plant-based.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Method
- Bake
Blister the poblanos until black, steam, and peel - that char is the smoky backbone. Warm the tortillas so they roll without cracking, and don't drown them; sauce on top, not soaked.
What actually matters here
- Char the poblanos. Blister, steam, and peel them - the smoky char is the whole flavor.
- Warm the tortillas first. A quick warming keeps them pliable so they roll without cracking.
- Sauce on top, not soaked. Enough salsa verde to coat and bake; too much and they go mushy.
Ingredients
Serves 4.
Filling
- 3 cupssweet corn kernels
- 3poblano peppers
- 1onion, diced
- 2garlic cloves
- 1 tspground cumin
- 1 1/2 cupsshredded vegan cheese
- 2 tbspolive oil
To Assemble
- 12corn tortillas
- 3 cupssalsa verde
- 1 cupshredded vegan cheese, for top
To Finish
- 1/3 cupvegan crema or cashew cream
- 1/2 cupcilantro
- 1lime, wedged
- 1/4red onion, thinly sliced
Before you start
- Heat the oven to 400 degrees.
- Char the poblanos under the broiler until blackened; steam in a bowl, then peel and chop.
- Saute the onion, corn, garlic, and cumin until sweet, then stir in the poblanos and half the vegan cheese.
Method
- Warm the tortillas until pliable.
- Spread a little salsa verde in a baking dish.
- Fill each tortilla with the corn mixture, roll, and place seam-down.
- Pour the remaining salsa verde over the top and scatter with vegan cheese.
- Bake 20 to 25 minutes until bubbly and lightly browned.
- Finish with vegan crema, cilantro, red onion, and lime.
How you know it is right
- The enchiladas are bubbly and lightly browned on top.
- The filling is sweet, smoky, and melty.
- The tortillas held together, soft but not soggy.
- The crema and lime brighten every bite.
How to serve it
Serve hot from the dish with extra cilantro and lime. A side of black beans or a simple salad rounds it out. Leftovers reheat beautifully.
If you want it simpler
- Good jarred salsa verde and frozen fire-roasted corn make this genuinely fast.
- Canned roasted green chiles can stand in for fresh poblanos in a pinch.
Char the poblanos, roll, sauce the top, bake until bubbly.
This dish came from the SEASON plan for July 6 - 12, 2026, alongside nine other dinners and one shopping list.
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Written and tested by Chef Michael Rossi, who has spent thirty years in professional kitchens including Napa Rose, THE RANCH, The Masters at Augusta National, and The Beach Club. Every SEASON recipe is one he has cooked on a real line before it reaches a home kitchen.