Golden Corn and Poblano Enchiladas with Roasted Tomatillo Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Baked corn and poblano pepper enchiladas drenched in a tangy roasted tomatillo sauce, bringing bright, layered flavors ideal for Cinco de Mayo festivities. This mexican-inspired cinco de mayo (vegetarian) ready in about 60 minutes blends (from about 3 ears) fresh corn kernels, small corn tortillas, shredded Monterey Jack cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (from about 3 ears) fresh corn kernels
• 2 medium, roasted, peeled, and diced poblano peppers
• 12 small corn tortillas
• 2 cups shredded Monterey Jack cheese
• 2 tbsp olive oil
• 1 small, diced white onion
• 3, minced garlic cloves
• 1 lb, husked and quartered tomatillos
• 1 small, seeded jalapeño
• 1/4 cup, chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb husked and quartered tomatillos and 1 small seeded jalapeño with 1 tbsp olive oil on a baking sheet. Roast for 20 minutes until softened and slightly charred.
2. Step 2: While tomatillos roast, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small diced white onion and 3 minced garlic cloves, cooking for 4-5 minutes until translucent and fragrant.
3. Step 3: Add 2 cups fresh corn kernels and 2 roasted, peeled, and diced poblano peppers to the skillet. Cook for 3 minutes until warmed through. Remove from heat.
4. Step 4: Transfer roasted tomatillos and jalapeño to a blender with 1/4 cup chopped fresh cilantro, 1 tbsp fresh lime juice, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
5. Step 5: Lightly soften 12 small corn tortillas by warming them wrapped in a damp towel in the microwave for 30 seconds.
6. Step 6: Spread 1/2 cup of the tomatillo sauce evenly over the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/4 cup of the corn and poblano mixture and 2 tbsp shredded Monterey Jack cheese, then roll tightly and place seam side down in the dish.
7. Step 7: Pour remaining tomatillo sauce evenly over the enchiladas and sprinkle with remaining 1 3/4 cups shredded Monterey Jack cheese.
8. Step 8: Bake uncovered for 15-18 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.