Recipes for the Soul---Pumpkin Cilantro Enchilidas

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Title: Pumpkin Cilantro Enchilidas

Courtesy of Eating Well May/June 1997

Servings: 12Total Time: 50 min.Baking Time: 25 min.Preparation Time: 25 min.

Ingredients:1/2 cup pumpkin seeds, roasted2 medium jalapenos - quartered and sliced1 cup cilantro1/4 cup sour cream, light2 cloves garlic - unpeeled20 ounces frozen corn1 cup milk, 1% lowfat1/8 teaspoon cayenne peppersalt and pepper1 teaspoon canola oil8 ounces mushroom - sliced10 ounces fresh spinach - chopped1 small onion - choppedsalt and pepper to taste12 corn tortillas1 cup cheddar cheese - gratedInstructions:In a blender or food processor, place pumpkin seeds, jalapeno peppers, cilantro, sour cream, and lime juice. Process until smooth, add salt and pepper.In a large heavy skillet, over medium high heat, roast garlic, shaking pan often, until skins are lightly browned (8 minutes). Add half of the corn and cook, stirring often, until lightly toasted (8 minutes). Remove garlic and set aside. Transfer corn to a blender. Place remaining corn in skillet and toast as above.Place all but 1/2 a cup of corn in blender. Peel garlic and add to blender, along with milk and cayenne. Blend until smooth. Strain through a fine sieve into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.Preheat oven to 350 degrees F. Lightly oil a 9 x 13 inch or similar baking dish or coat it with nonstick cook spray. In a large nonstick skillet, heat oil over medium high heat. add mushrooms and cook, stirring often, until softened, about 4 minutes. add spinach and cook until wilted, about 2 minutes. Drain off excess liquid. Remove from heat and stir in onion.Add salt and season with pepper.Toast tortillas by placing directly on a burner (gas or electric) set at medium heat. Toast one at a time, turning frequently with tongs, until golden (45 seconds). Lay 1 tortilla on a work surface and sprinkle a generous tablespoon of cheese down the center. cover cheese with a 1/4 cup of mushroom mixture. Fold tortilla in tootsie roll format and place seam side down in pre-greased baking dish. Repeat with remaining tortillas. Spoon corn sauce over enchiladas, covering completely.Cover baking dish with aluminum foil. Bake for 25 minutes, or until heated through. Uncover and bake 5 more minutes.Divide enchiladas and place on serving plates. Top with cilantro pumpkin pesto.Nutritional Info (per serving)Calories: 183Calories From Fat: %26Protein: 8gCarbohydrate: 29mgCholesterol: 11mgSodium: 132mg

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