A flavorful enchilada bake featuring sautéed corn, poblano peppers, and onion, layered with a creamy Greek yogurt-cilantro-salsa verde sauce, tortillas, and plenty of cheese, then baked until bubbly.
1. Sauté corn, poblano, and onion with elote seasoning until softened. (Or, roast everything together in a baking dish if you prefer a smokier flavor.)
2. Blend greek yogurt, cilantro, lime juice, and salsa verde until smooth. Set aside.
3. Warm tortillas in the oven for 20–30 seconds to make rolling easier.
4. Pour a thin layer of salsa verde into the bottom of your baking dish. Fill each tortilla with the veggie mix and shredded cheese, rolling them up and placing seam-side down right into the sauce. Drag them through the sauce as you go to get them extra coated.
5. Cover the rolled tortillas with another layer of salsa verde, then top generously with shredded cheese.
6. Bake at 400ºf for 10–15 minutes, until the cheese is melted and bubbly.
7. Garnish & serve: drizzle with the green yogurt sauce, top with avocado slices, fresh cilantro, and a squeeze of lime.
