Mexican · main
Enchiladas Verdes
Enchiladas Verdes reads umami 4.7, richness 4.6 and allium 3.9 on Palate's 0–10 flavor X-ray — a Mexican main, about 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 5.1 / 10
- Sweet & Fruity — 2.2 / 10
- Sour & Bright — 2.1 / 10
- Bitter & Earthy — 1.4 / 10
- Rich & Fat — 4.8 / 10
- Aromatic & Spice — 4.5 / 10
The measured notes (of 18)
Umami 4.7 · Richness 4.6 · Allium 3.9 · Heat 3.6 · Salinity 3.5 · Herbaceous 3.3 · Sourness 2.1 · Sweetness 1.9 · Earthy 1.3 · Fruity 1.0 · Warm Spice 0.8 · Floral 0.8 · Bitterness 0.6 · Nutty 0.5
What's in it (12)
- 12 corn tortillas
- 1 lb tomatillos husked
- 3 serrano chiles
- 1/2 white onion
- 3 cloves garlic
- 1 cup chicken broth
- 2 cups cooked shredded chicken
- 1/2 cup crema
- 4 oz queso fresco
- 3 tbsp vegetable oil
- salt to taste
- 1/4 cup cilantro
Time & effort: about 50 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 214.6 kcal, 7.8 g protein, 7 g fat, 31.7 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer tomatillos, serranos, onion, and garlic until soft, then blend into a smooth green sauce and season with salt.
- Fry tortillas briefly in oil, dip in warm sauce, fill with shredded chicken, and roll up.
- Arrange in a baking dish, pour remaining sauce over them, and finish with crema and crumbled queso fresco.
Dishes with a similar flavor shape
- Ojja Merguez — Tunisian
- Sig's Lentil, Artichoke and Scallion Soup — British
- Skillet Chicken Curry with Peppers — Indian
- Butter Chicken Meatballs — Indian
- Chilaquiles Rojos — Mexican
Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.