Pumpkin Seed Sauce Enchiladas Recipes

SURPRISE, IT'S PUMPKIN! ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
• Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
• Spray a baking pan with nonstick spray and set aside.
• Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
• Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
• Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
• Bake in the oven until enchiladas are hot, about 8 minutes.
• Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
• Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!

PUMPKIN SEED ENCHILADAS

Steps:

• Bring water to boil in a large saucepan. Add chicken, garlic and thyme; cover and simmer until chicken is cooled through, about 15-20 minutes. Remove chicken and cool, then shred the meat. Reserve 1 cup of water for the sauce.
• Heat a large skillet over medium. Add pumpkins seeds, stirring frequently, until they become fragrant and golden, but not brown (about 5-10 minutes). Set seed aside to cool.
• Add vegetable oil to skillet and heat. Add jalapenos, onion, garlic and tomatillos; cook until softened, about 8 minutes. Place pumpkin seeds, tomatillo mixture, cilantro and 1 cup of reserved water in blender and blend until smooth. Return sauce to pan and season with salt. Cook on low heat for 10 more minutes.
• Combine chicken with about a cup of the sauce and half the cheese. Fill tortillas with chicken mixture. Roll up and place seam side down in a 9 x 13-inch glass pan. Repeat with remaining tortillas. Pour remaining sauce over and spread until all tortillas are covered.
• Sprinkle queso fresco onto enchiladas and bake for 25 minutes at 350°F Serve with lime wedges, cilantro and sour cream.
• Wine suggestion: Cabernet Franc.

PAPADZULES : MAYAN EGG ENCHILADAS WITH PUMPKIN SEED SAUCE

Steps:

• For the chiltomate:.
• ***Note: to roast the tomatoes, place them on a dry, hot griddle or skillet over med-low heat. Turn frequently until all the skin has blackened and blistered. Remove them from heat and let them cool a few minutes, then peel.
• In a blender, combine the roasted tomatoes, Habanero. Pass this mixture through a strainer onto a bowl to discard the seeds.
• Heat the corn oil in a medium saucepan. Add the onion and cook until limp. Add the strained tomato-Habanero puree and salt and pepper to taste. Boil for 10 minutes over low heat, or until the chiltomate has thickened. Keep warm.
• For the papadzules:.
• Bring the water, salt and epazote to a boil in a small saucepan. Cook for a couple of minutes. Meanwhile, grind the pumpkin seeds in a food processor.
• Add the epazote and the warm cooking liquid to the pumpkin seeds in the food processor and puree, making a thick, creamy sauce. Pour into a shallow bowl. Next to the bowl, place a plate and then a serving platter. Have the chopped eggs close by.
• To assemble:.
• Dip the tortillas, one by one into the pumpkin sauce, covering them completely. One by one, place a tortilla on the next plate, fill with chopped eggs and roll like and enchilada. Place on serving platter. Pour any remaining pumpkin sauce evenly over the papadzules.
• Serve warm or at room temperature, accompanied with the chiltomate.

CHICKEN ENCHILADAS WITH PUMPKIN SAUCE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
• In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
• Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
• Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.