Dig Into These Sheet-Pan Summer Corn Enchiladas Suizas

September 3, 2024

When your fridge is brimming with end-of-summer produce but your schedule is screaming 'back to school,' look no further than this recipe for enchiladas suizas, which manages to straddle the seasons. What makes them different? These enchiladas are made with fresh summer corn, poblanos, tomatillos, and zuchhini, all blended with creamy Chihuahua cheese and a touch of crema to create a sauce that's both rich and refreshing. Pour it over chicken-rolled tortillas, baked until bubbly, and watch it become the star of your table.

Summer Corn Enchiladas Suizas

Anderson Muñoz

Rated 3.5 stars by 83 users

Author

Anderson Muñoz

Ingredients

1 white onion, quartered
4 fresh yellow corn cobs
2 poblano peppers, seeded
1 medium zucchini
6 tomatillos
1 cup chicken broth
1 cooked and shredded chicken breast
1 package of Organic Corn Tortillas
1 ½ cups grated Chihuahua, cheddar, or gouda cheese
1 cup Mexican crema
Olive oil
Salt to taste
Fresh cilantro, chopped

Directions

Roast the Vegetables

Preheat the oven to 350°F.
Place the onion, corn, zucchini, tomatillos, and poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt.
Roast for 15 minutes or until the vegetables are slightly charred.

Prepare the Sauce

Remove the skin from the poblano peppers and cut the kernels off the corn cobs.
Place the vegetables in a food processor or blender, add chicken broth and crema. Season with salt, then blend until smooth.

Assemble & Bake the Enchiladas

Heat a small amount of vegetable oil in a skillet over medium-low heat.
Warm the tortillas until soft and pliable.
Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a high-edged baking dish.
Pour the sauce over the enchiladas and cover them completely. Sprinkle grated cheese on top.
Bake in the oven for 5-10 minutes or until the cheese is melter and golden.
Remove from the oven, garnish with fresh cilantro. ¡Provecho!

All Comments

These turned out delicious and were easy to cook up. We roasted the vegetables at 400 degrees to get a little more char though.

Sounds delicious those special taste I never knew it was filled with veggie. I must make them

Dig Into These Sheet-Pan Summer Corn Enchiladas Suizas

Dig Into These Sheet-Pan Summer Corn Enchiladas Suizas

Summer Corn Enchiladas Suizas

Author

Ingredients

Directions

Roast the Vegetables

Prepare the Sauce

Assemble & Bake the Enchiladas

All Comments

Leave a Comment

Read More

A Guide to Masa Harina

How to Get Your Tortillas to Puff Every Time

Alexa Soto's Mole with Mushrooms

Your cart

Cart empty.