PUMPKIN SEED SAUCE ENCHILADAS
Pumpkin Seed Sauce Enchiladas are called "Empipianadas", and are popular in my hometown of Tampico, as well as in other areas of the country. They get their name from the seeds of a type of squash called "Pipiana". This an easy and quick recipe done in a matter of minutes! Come and see it!
Provided by Mely Martínez
Categories Antojitos
Time 35m
Number Of Ingredients 12
Steps:
- Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic.
- At low heat on the same griddle, roast the pumpkin seeds, making sure to not overcrowd the griddle. If necessary, roast them in two batches to have an even roasting. Once the seeds start popping, stir them frequently with a wooden spatula until they puff up. They will acquire a medium-golden color. Once they're done, place them in a bowl to let them cool.
- Place the Serrano peppers, garlic clove, roasted pumpkin seeds, one cup of water (or chicken broth), and ½ teaspoon of salt in a blender. Process these ingredients until you have a fine sauce. If needed, you can stop the blender to stir the mixture manually in order to make sure everything gets processed evenly. Once the sauce is ready, set it aside.
- Place a paper napkin on a plate and set aside. Heat the vegetable oil in a frying pan over medium-high heat and lightly fry the tortillas. This is a very quick step, since it takes about 15 seconds per each side of the tortilla. You will only warm the tortilla enough to make it pliable. Place the tortilla on the already-prepared dish covered with the paper napkin.
- To assemble to your pumpkin seed sauce enchiladas, add 2 tablespoons of crumbled queso fresco on each tortilla and fold them. Place two folded enchiladas on a plate to make one serving.
- Heat two tablespoons of lard or vegetable oil in a frying pan over medium heat. Once it is hot, pour in the pumpkin seed ("pipian") sauce. Gently stir it and reduce the heat; do not let it come to a boil since this will cause the sauce to curdle. Gently simmer it for 5-6 minutes; this last step will make the sauce thicker. If it looks too thick, add a few tablespoons of water or chicken broth. Taste the sauce and add more salt if needed.
- Pour some of the pumpkin seed/pipian sauce over the enchiladas, then top them with more queso fresco and some chopped onion.
Nutrition Facts : Calories 445 kcal, Carbohydrate 26 g, Protein 12 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 32 mg, Sodium 610 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
CHICKEN ENCHILADAS WITH PUMPKIN SAUCE
For something a little different, fill enchiladas with chicken and scallions, and cover them with a spicy pumpkin sauce and cheddar cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
- Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
PUMPKIN AND CHICKEN ENCHILADAS
Quick and easy enchiladas. Easy way to sneak pumpkin into a recipe! Before serving, top with sour cream and salt and pepper.
Provided by Erica08
Categories Chicken Enchiladas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
- Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 77.2 g, Cholesterol 127.6 mg, Fat 30.8 g, Fiber 15.7 g, Protein 51.4 g, SaturatedFat 17.5 g, Sodium 1848.7 mg, Sugar 10.1 g
PUMPKIN CHEESECAKE ENCHILADAS
You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
- Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
- Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
- Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
ENCHILADAS WITH PUMPKIN SAUCE
I found this recipe in the Star Tribune last weekend and thought I'd give it a try. The pumpkin sauce is very creamy and luscious- it would be great with pasta I think. I made a few changes- added a can of corn to the filling and added an additional 15 0z. can of pumpkin to the sauce after I realized the original recipe made a thinner sauce than I wanted (alternatively, I could have added less water, but it was too late). This is really great comfort food!
Provided by troutlily
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, combine chicken and green onions.
- Season with salt and pepper, set aside.
- In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
- Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
- Lay tortillas on work surface.
- Mound chicken mixture on half of each tortilla, dividing evenly.
- Starting with side covered with filling, roll each tortilla into a tight log.
- Place seam side down on the layer of sauce in the baking dish.
- Pour remaining sauce on top: sprinkle with cheeses.
- Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
- Let cool 5 minutes before serving.
- Salsa and sour cream are good condiments for this dish.
Nutrition Facts : Calories 318, Fat 15.7, SaturatedFat 9.2, Cholesterol 44.5, Sodium 296.5, Carbohydrate 32.1, Fiber 4.5, Sugar 2.8, Protein 15.1
ENCHILADAS WITH PUMPKIN SAUCE
Steps:
- Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
- In a blender, purée the pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
- Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
- Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
- planning ahead
- This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
ENCHILADA SAUCE
To tone down the sauce for little mouths, omit some of the chiles.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 4 cups
Number Of Ingredients 13
Steps:
- Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
- Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
- Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
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