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1
Preheat the oven to 400.
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2
Heat a grill pan or a large cast-iron skillet.
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3
Grill the tomatillos and unpeeled garlic clove over moderately high heat, turning often, until the tomatillos and garlic are soft and blackened in spots, 8 to 10 minutes.
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4
Add the chiles to the grill and toast just until lightly charred, about 3 minutes.
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5
Transfer to a plate and let cool slightly.
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6
Coarsely chop the chiles.
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7
Remove the papery skin from the garlic clove.
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8
Transfer the garlic to a blender, add the grilled tomatillos and chiles, the water and 1/2 teaspoon of the salt and blend to a coarse sauce.
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9
In a large skillet, heat 1 tablespoon of the oil.
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10
Add the onion, minced garlic, oregano and the remaining 1/2 teaspoon salt and cook over moderately high heat until the onion has softened, about 5 minutes.
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11
Add the zucchini and cook, stirring, until softened, about 5 minutes longer.
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12
Stir in the corn and cook just until heated through, about 1 minute.
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13
Pour half of the tomatillo sauce into a 13-by-9-inch baking dish.
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14
In a medium skillet, heat the remaining 3 tablespoons of oil over moderately high heat.
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15
Using tongs and working with 1 tortilla at a time, dip both sides of each one briefly in the hot oil just until the tortilla softens; let any excess oil drip back into the pan.
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16
Lay the tortillas on a work surface and spoon about 21/2 tablespoons of the zucchini filling across the center of each; sprinkle each one with 1 tablespoon of the cheese.
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17
Roll up the tortillas and transfer them to the baking dish.
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18
Pour the remaining tomatillo sauce over the enchiladas and sprinkle with the remaining cheese.
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19
Cover the dish with foil and bake for about 10 minutes, or until heated through.
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20
Serve immediately.
