Corn is in season, and these Roasted Corn & Tomatillo Enchiladas are such a delicious way to enjoy it. Charred sweet corn and tangy tomatillos are blended with roasted vegetables, sour cream, and cilantro to create a smooth, creamy sauce that is fresh, smoky, and full of flavor!
WATCH HOW TO MAKE ROASTED CORN AND TOMATILLO ENCHILADAS:
The enchiladas are filled with a hearty mushroom and black bean filling, covered generously with the creamy corn-tomatillo sauce, and topped with melty cheese before baking until warm and bubbly. Finished with sour cream, pickled onions, and microgreens, they’re comforting, colorful, and perfect for a family dinner or summer gathering.
They’re a delicious way to enjoy fresh summer corn and give this seasonal favorite an extra-special touch.
If you like this, please try my other recipes:
- Veggie Mexican Lasagna
- Tandoori Tacos with Avocado Crema
- Mexican Street Corn Tacos
- Baked Biryani Casserole
These Roasted Corn & Tomatillo Enchiladas are all about making the most of fresh summer corn! Sweet corn is charred directly over the flame and blended with tomatillos, grilled vegetables, sour cream, and herbs into a smooth, creamy sauce. The enchiladas are filled with a savory mushroom and black bean filling, generously covered with the charred corn sauce, topped with cheese, and baked until warm and bubbly.
Finished with sour cream, pickled onions, and fresh microgreens, these enchiladas are creamy, smoky, fresh, and full of flavor - a perfect way to celebrate corn season!
- 4 fresh corn
- 5-6 tomatillo (green tomatoes)
- 1 medium bell peppers
- 1 medium zucchini , halved and cut into 4 large pieces
- 1 large onions , cut into large pieces
- 2-3 jalapenos , or green chilies
- 5 cloves garlic
- 2 tbsp oil
- 1/4 cup sour cream
- 1 1/2 cups water , mixed with 1 vegetable stock cube
- 2 tbsp cilantro with tender stems
- salt , to taste
- black pepper , to taste
- 2 tbsp oil
- 4 shallots (onions) finely chopped
- 10-12 pcs mushrooms , diced
- 2 tsp ginger garlic paste
- 1 cup black beans , cooked and drained
- 2 tsp taco seasoning
- 1 tsp roasted cumin powder
- 1 tsp red chili flakes
- 1 tsp oregano
- salt to taste
- 2 tbsp cilantro with tender stems , finely chopped
- 10-12 corn tortillas
- 1/2 cup cheese , grated (any melty cheese)
- jalapenos , sliced
- sour cream
- pickled onions
- microgreens
- lemon wedges
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Char all 4 ears of corn directly over a gas flame, turning frequently until nicely charred on all sides. Let them cool slightly and slice off the kernels.
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Keep the kernels from 2 ears of corn for the sauce and reserve the remaining corn kernels for topping and garnish.
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Heat 2 tbsp oil on a hot griddle. Add the green onions, bell pepper, zucchini, onion, jalapeños, and garlic.
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Flip and turn the vegetables, then cover and cook until they are tender and nicely charred on all sides. Remove from the heat and let them cool slightly.
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Transfer all the grilled vegetables to a blender.
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Add the kernels from 2 charred ears of corn, sour cream, vegetable stock, cilantro with tender stems, salt, and black pepper.
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Blend until completely smooth and creamy. Add a little additional water, if required, to adjust the consistency. Taste and adjust the seasoning.
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Heat 2 tbsp oil in a pan. Add the shallots and sauté briefly. Add the mushrooms and ginger-garlic paste and cook until the mushrooms are nicely sautéed and most of their moisture has evaporated.
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Add the black beans, taco seasoning, roasted cumin powder, chili flakes, dried oregano, and salt.
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Mix everything together and sauté until well combined.
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Finish with the finely chopped cilantro and tender stems.
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Preheat the oven to 375°F / 190℃
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Warm the corn tortillas before rolling. This step is important, as cold corn tortillas can crack or break while being rolled.
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Spread approximately ¼ cup of the prepared corn sauce over the bottom of a rectangular baking dish.
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Place approximately 2 tbsp of filling in the center of each warm tortilla.
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Roll tightly and arrange seam-side down in the prepared baking dish.
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Continue until all the tortillas are filled and arranged snugly in the dish.
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Pour the creamy charred corn sauce generously over the rolled tortillas.
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Top with grated melting cheese, some of the reserved charred corn kernels, and sliced jalapeños.
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Bake for about 15 minutes, or until the sauce is hot and the cheese is melted and bubbly.
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Remove from the oven and finish with a drizzle of sour cream, pickled onions, microgreens, and a few more charred corn kernels if desired.
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Serve warm with lime or lemon wedges on the side.
Recipe Video
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