Enchiladas in Pumpkin Seed-Chile Sauce

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Enchiladas in Pumpkin Seed-Chile Sauce

 

This reliable enchilada recipe doesn't require any

time consuming procedures. The toasted pumpkin seeds

give the sauce a delicious flavor as well as a boost

in protein. Use the dark green, hulled pumpkin seeds

that are available in whole-foods stores and some

Latin American markets.

 

Sauce:

1 green bell pepper

1 jalapeno pepper (or 2, if you'd like more heat)

2 teaspoons canola or corn oil

1 medium onion, coarsely chopped

2 garlic cloves, coarsely chopped

8 tomatillos, husked and chopped

1/2 teaspoon ground coriander seeds

1/2 cup hulled, unsalted pumpkin seeds, toasted 6 to 8

minutes in a 350 degree oven

1/2 cup water

Salt and fresh-ground black pepper to taste

Filling:

1 tablespoon canola or corn oil

2 medium onions, sliced thin

3 garlic cloves, minced

1 small green cabbage head, sliced

1 teaspoon ground cumin seeds

1 teaspoon ground coriander seeds

1/4 cup coarsely chopped cilantro

1/2 cup farmers cheese, ricotta cheese, or mild, soft

chevre (goat cheese)

1/2 teaspoon salt

Fresh-ground black pepper to taste

8 large flour tortillas

1. Preheat the oven to 450 degrees. Place the bell and

jalapeno peppers on a baking sheet, and bake them for

15 minutes or until they are blistered and soft. Let

them cool.

 

2. Make the filling: Heat the oil in a large skillet

over medium heat. Add the onions, and saute them for 5

minutes, stirring occasionally. add the garlic,

cabbage, cumin, and coriander. Saute, stirring

frequently, for 20 minutes, then remove the pan from

the heat. When the mixture has cooled, stir in the

cilantro, farmer's cheese (or ricotta or goat cheese),

and the salt and pepper.

 

3. When the peppers have cooled remove the skins with

your fingers. Chop the peppers coarsely.

 

4. Make the sauce: In a medium saucepan, heat the oil.

Saute the onion, garlic, and tomatillos until they are

soft,about 5 minutes. Add the ground coriander, and

saute 2 minutes more. Transfer this mixture to a

blender or food processor. Add the chopped peppers

(jalapeno seeds included, if you want heat), all but 1

tablespoon of the pumpkin seeds, and the water. Blend

the sauce until it is almost smooth. Add the salt and

pepper.

 

5. Preheat the oven to 350 degrees. Spread 1/3 cup

filling down the middle of a flour tortilla. Roll the

tortilla tightly, folding in the sides as you roll.

Place the rolled tortilla in a 9-by-13-inch casserole

pan. Do the same with the remaining seven tortillas,

using all of the filling. Pour the sauce over the

filled tortillas, and then cover the dish with foil.

Bake the enchiladas for 25 minutes. Serve the

enchiladas garnished with the remaining pumpkin seeds.

Serves 4

 

 

 

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