Pumpkin Seed Enchiladas

Name: Pumpkin Seed Enchiladas
Ingredients: 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)

19 ingredients

6 steps

Ingredients

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)

Directions

1

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.
2

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.
3

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.
4

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.
5

Sprinkle queso fresco onto enchiladas and bake for 25 minutes at 350°F Serve with lime wedges, cilantro and sour cream.
6

Wine suggestion: Cabernet Franc.