Step 1

Preheat the oven to 350°F.

Step 2

Place the onion, corn, zucchini, tomatillos, and poblano peppers on a baking sheet. Drizzle with olive oil and sprinkle with salt.

Step 3

Roast for 15 minutes or until the vegetables are slightly charred.

Step 4

Remove the skin from the poblano peppers and cut the kernels off the corn cobs.

Step 5

Place the vegetables in a food processor or blender, add chicken broth and crema. Season with salt, then blend until smooth.

Step 6

Heat a small amount of vegetable oil in a skillet over medium-low heat.

Step 7

Warm the tortillas until soft and pliable.

Step 8

Fill each tortilla with shredded chicken, roll them up, and place them seam-side down in a high-edged baking dish.

Step 9

Pour the sauce over the enchiladas and cover them completely. Sprinkle grated cheese on top.

Step 10

Bake in the oven for 5-10 minutes or until the cheese is melter and golden.

Step 11

Remove from the oven, garnish with fresh cilantro. ¡Provecho!