Mexican · main

Zucchini and Corn Enchiladas Verdes

Zucchini and Corn Enchiladas Verdes reads allium 3.8, sourness 3.7 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.3 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 4.3 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Allium 3.8 · Sourness 3.7 · Salinity 3.7 · Sweetness 3.7 · Umami 3.4 · Richness 3.4 · Herbaceous 3.1 · Fruity 2.7 · Heat 2.3 · Funk & Ferment 2.3 · Earthy 2.2 · Citrus 2.0 · Warm Spice 1.6 · Nutty 1.6 · Bitterness 1.2 · Floral 1.1

What's in it (15)

• vegetable oil — 14 g
• tomatillo — 454 g
• poblano chiles — 100 g
• jalapeo peppers — 100 g
• white onion — 110 g
• garlic — 12 g
• cilantro leaves — 30 g
• salt — 7 g
• zucchini — 454 g
• white onion — 118 g
• frozen corn kernels — 473 g
• cumin — 5 g
• monterey jack and pepper cheese — 227 g
• corn tortillas — 1200 g
• sour cream — 118 g

Time & effort: about 1 hr 7 min (1 hr 2 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 180.6 kcal, 6.1 g protein, 4.4 g fat, 31 g carbs

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

How it's cooked (10 steps)

1. Heat the broiler with a rack 6 inches from the element. On a foil-lined baking sheet, arrange the tomatillos, poblano, jalapeño, and onion quarters cut-side down, tucking in the garlic cloves. Broil until blackened and blistered, 8-10 minutes, then flip everything and broil until charred on the second side, 3-4 minutes more.
2. Let the vegetables cool slightly, then peel the garlic. Transfer the garlic, tomatillos, poblano, jalapeño, onion, and cilantro to a blender with 1/2 cup water and 1/2 teaspoon of the salt; puree until smooth to make the green sauce. Set aside.
3. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the diced onion and sweat until softened and translucent, 3-4 minutes.
4. Add the zucchini and cook, stirring occasionally, until just tender and lightly browned at the edges, 5-6 minutes.
5. Stir in the corn, cumin, and remaining 1 teaspoon salt; cook until the corn is heated through and any liquid has evaporated, 2-3 minutes. Remove from heat and stir in half the cheese until melted; set the filling aside.
6. Pour about 1/2 cup of the green sauce into the bottom of a 9x13-inch baking dish, tilting to coat evenly. One at a time, warm the tortillas in a dry skillet over medium heat, about 15 seconds per side, until pliable.
7. Fill each tortilla with about 1/3 cup of the zucchini-corn filling, roll tightly, and arrange seam-side down in the prepared baking dish in a single layer.
8. Pour the remaining green sauce evenly over the enchiladas and sprinkle with the remaining cheese.
9. Bake at 400°F until the sauce is bubbling at the edges and the cheese is melted and lightly golden, 15-18 minutes.
10. Let the enchiladas rest 5 minutes, then top with the crema and extra cilantro before serving.

Dishes with a similar flavor shape

• Spiced Chickpea Shakshuka Skillet — Middle Eastern
• Koshari — Egyptian
• Roasted Poblano and Cheese Enchiladas — Mexican
• Shakshuka with Feta and Crusty Bread — Middle Eastern
• Salmorejo Cordobés — Spanish

Keep reading: what allium, sourness, salinity 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.