1. Roast the Poblano Peppers:

• Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and roast them under the broiler for about 5-7 minutes, turning occasionally, until the skins are charred and blistered.

• Remove them from the oven and place them in a bowl. Cover the bowl with a kitchen towel or plastic wrap for about 5 minutes to help steam and loosen the skins.

• After they’ve cooled, peel off the skins, remove the seeds, and slice the poblanos into strips.

2. Prepare the Tortillas:

• Heat the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable. This will make rolling them easier.

3. Sauté the Corn and Onion:

• In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened.

• Add the corn to the skillet and cook for an additional 2-3 minutes, stirring occasionally. Season with ground cumin, garlic powder, chili powder, and salt and pepper to taste.

4. Assemble the Enchiladas:

• Preheat the oven to 375°F (190°C).

• Lightly grease a sheet pan with cooking spray or olive oil.

• Spread a thin layer of enchilada sauce on the bottom of the sheet pan.

• Fill each tortilla with the sautéed corn and onion mixture, followed by a few slices of roasted poblano peppers. Roll them up tightly and place them seam-side down in the pan.

• Once all the tortillas are filled and placed in the pan, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the enchiladas.

5. Bake:

• Bake in the preheated oven for 15-20 minutes until the cheese is melted, bubbly, and golden.

6. Garnish and Serve:

• Once baked, remove the sheet pan from the oven. Garnish the enchiladas with fresh cilantro.

• Serve with sour cream and lime wedges on the side for added flavor.