Mexican · main

Roasted Poblano and Cheese Enchiladas

Roasted Poblano and Cheese Enchiladas reads umami 4.0, allium 3.8 and sourness 3.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 4.0 · Allium 3.8 · Sourness 3.7 · Salinity 3.5 · Herbaceous 3.4 · Sweetness 3.2 · Fruity 3.2 · Richness 3.0 · Heat 2.7 · Citrus 2.3 · Earthy 2.2 · Nutty 1.6 · Warm Spice 1.5 · Bitterness 1.4 · Floral 1.3

What's in it (15)

Time & effort: about 1 hr (59 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 194.4 kcal, 7.3 g protein, 5.2 g fat, 30.9 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Set an oven rack 4 inches from the broiler element and heat the broiler to high. Arrange the poblano chiles on a foil-lined baking sheet and broil, turning every 2-3 minutes with tongs, until the skins are blackened and blistered on all sides, 8-10 minutes total. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes to loosen the skins.
  2. While the poblanos steam, arrange the tomatillos cut-side up, the jalapeño cut-side up, the garlic cloves, and the onion quarters on the same baking sheet. Broil until the tomatillos are blackened in spots and softened, 6-7 minutes. Let cool for 5 minutes, then squeeze the garlic cloves from their skins.
  3. Peel the blackened skins from the poblanos with your fingers or a paring knife (a few charred bits are fine), then stem, seed, and slice into 1/2-inch-wide strips.
  4. In a blender, combine the roasted tomatillos, jalapeño, roasted garlic, roasted onion, vegetable broth, half the cilantro, and 1/2 teaspoon of the salt. Blend until smooth, about 1 minute; the sauce should coat the back of a spoon.
  5. Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until softened and translucent, 4-5 minutes. Stir in the cumin and cook until fragrant, 30 seconds. Add the poblano strips and the remaining 1/2 teaspoon salt, and cook, stirring, until the strips are tender and any liquid has evaporated, 3-4 minutes. Remove from heat and stir in half the Monterey Jack and half the queso fresco until just melted through.
  6. Position a rack in the center of the oven and heat to 400°F. Spread 1/2 cup of the tomatillo sauce over the bottom of a 9x13-inch baking dish.
  7. Warm a dry skillet over medium heat. Working one at a time, heat each tortilla until pliable and lightly speckled with brown spots, about 20 seconds per side, stacking them in a clean kitchen towel to keep warm and soft.
  8. Dip a warm tortilla in the tomatillo sauce to coat both sides lightly, then lay it on a plate, spoon about 1/4 cup of the poblano-cheese filling down the center, and roll snugly. Place seam-side down in the baking dish. Repeat with the remaining tortillas, arranging the enchiladas in a single snug layer.
  9. Pour the remaining tomatillo sauce evenly over the enchiladas and scatter with the remaining Monterey Jack and queso fresco. Bake until the cheese is melted and bubbling at the edges, 15-18 minutes.
  10. Drizzle with the crema and scatter the remaining cilantro over the top. Serve hot, straight from the dish.

Dishes with a similar flavor shape

Keep reading: what umami, allium, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.