1-Preheat your oven to 400°F (200°C) to get that perfect roast going. This method not only simplifies cleanup but also locks in all those yummy flavors from the fresh ingredients.

2-Season the chicken on a rimmed baking sheet by tossing it with 1 Tbsp olive oil, the chopped chipotle chilies or powder, and a bit of salt and pepper. Then, arrange the veggies around it: scatter the corn on the cob, sliced poblano, quartered onion, and whole garlic cloves, drizzling them with a little more olive oil and seasoning. Pop it in the oven and let everything roast until the chicken is cooked through.

3-Shred the chicken with two forks, remove the kernels from the corn cobs by laying each ear flat on a cutting board and cutting down the sides, then slice and seed the poblano, and rough-chop the onion and garlic. Mix it all back on the baking sheet with 1 cup salsa verde, half of the cheddar and Monterey Jack cheeses, and 1/2 cup chopped cilantro.

4-For the assembly, spread 1 cup salsa verde in a 9×13-inch baking dish, spoon the mixture into each tortilla, roll them up, and place them seam-side down. Top with the remaining salsa verde and cheese, then bake for 10-15 minutes until bubbly.

5-Assembling these enchiladas is where the fun really begins, as you get to see all those ingredients come to life. Remember, this step ensures even cooking and maximum flavor infusion. Don’t forget to garnish with extras like avocado or lime for that fresh pop it’s what makes the dish feel homemade and special.