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Delicious and good use of pumpkin seed following pumpkin carving.. This recipe is from Wine Enthusiast Magazine
FOR THE ENCHILADAS
- 8 cups water
- 2 bone-in chicken breasts
- 2 garlic cloves, sliced
- 2 sprigs fresh thyme (or 1/2 teaspoon dried)
- 12 corn tortillas
- 6 ounces queso fresco, crumbled
FOR THE SAUCE
- 1 cup shelled raw pumpkin seeds
- 1 tablespoon vegetable oil
- 2 jalapeno peppers, seeded and chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 1⁄2 lbs tomatillos, chopped (8 medium)
- 1⁄4 cup fresh cilantro
- 1 teaspoon salt
- lime wedge (optional)
- cilantro, and (optional)
- sour cream, for serving (optional)
- 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.