Pumpkin Seed Sauce Enchiladas
These pumpkin seed sauce enchiladas are super easy to make and are something a little different from the standard red or green sauce enchiladas. This is also a great recipe if you don't eat meat but are still open to eating cheese.You can find pumpkin seeds in most grocery stores in the international aisle by the Mexican products. My local asian market has 2 huge aisles of Mexican foods, where they keep the seeds by the spices.
Servings: 1
Ingredients
Pumpkin Seed Sauce
- 5 tbsp pumpkin seeds
- 1 jalapeno (or 2 serranos)
- 3 garlic cloves
- 1/2 cup chicken stock or water
- 1/2 tsp salt
- 1 tbsp vegetable or canola oil
Pumpkin Seed Enchiladas
- 4 corn tortillas
- 1 tbsp vegetable or canola oil
- 3/4 cup queso fresco
Garnish
- cilantro chopped
- queso fresco crumbled
Instructions
Pumpkin Seed Sauce
- In a small skillet, lightly dry toast the jalapeño and garlic cloves for 3-4 minutes until you get a little color out of them. Peel the garlic. Set aside.
- Dry toast the pumpkin seeds for 2-3 minutes until they are golden brown. They will puff up a little bit.
- Put the jalapeño, garlic, pumpkin seeds, chicken stock, and salt into a blender.
- Puree until smooth.
- In the same skillet, add 1 tbsp of cooking oil over medium heat. Add the pumpkin seed sauce and cook for 3-4 minutes, making sure that the sauce doesn't curdle. If it gets too thick, add a tbsp of water.
Pumpkin Seed Sauce Enchiladas
- Over medium high heat, add 1 tbsp of cooking oil to a griddle. Cook the tortillas for 30 seconds a side, just enough to be pliable. Drain on paper towel.
- Add queso fresco to each of the tortillas.
- Fold over. Disregard there being 5 enchiladas in the picture. Maybe I was a little hungry and didn't think 4 was going to cut it for me. Guess what? Neither did 5.
- Pour the pumpkin seed sauce over the enchiladas. Garnish with more crumbled queso fresco and cilantro.
