Pumpkin Seed Sauce Enchiladas Recipes

PUMPKIN CHEESECAKE ENCHILADAS

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.

GREEN PIPIAN

Steps:

• Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
• Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
• Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

VALERIE'S CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the oil to coat, and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano over, and continue roasting until the poblano and onions are charred and the tomatoes are soft and beginning to split, another 15 minutes. Let cool for at least 20 minutes.
• Peel the garlic and remove the skin and stem from the poblano (remove the seeds, too, for a milder sauce).
• Adjust the oven temperature to 350 degrees F.
• In a food processor, combine the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin and 1/2 teaspoon salt. Process until evenly combined but still with some texture, similar to crushed canned tomatoes. Pour into a large saucepot and stir in the tomato puree and chicken stock. Bring to a boil and cook for 2 to 3 minutes, just to combine the flavors. Remove from the heat and season with salt.
• Place the shredded chicken in a bowl, mix with 2 cups of the enchilada sauce and let marinate for at least 20 minutes. Taste and season with salt as needed.
• Meanwhile, wrap the tortillas in foil and place in the oven for 10 to 15 minutes, until softened.
• Spread 2 cups of the enchilada sauce on the bottom of a 9-by-13-inch broiler-proof baking dish. Remove the tortillas from the oven. To the center of each tortilla, add 1/4 cup of the marinated chicken, a sprinkle of Monterey Jack, and some enchilada sauce. Wrap the tortillas around the filling (they should be about the size of a cigar) and place seam-side down in the baking dish.
• Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and the olives. Bake on the center rack for 20 minutes, until the sauce just begins to bubble up around the edges. Turn the oven to broil and cook until the cheese has browned in spots, 2 to 3 minutes more. Remove from the oven and let cool for 15 minutes.
• Serve the enchiladas with queso fresco, sour cream, avocado, cilantro and lime wedges.

ENCHILADA CUPS

Steps:

• Preheat the oven to 350 degrees F.
• Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.)
• Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined.
• Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes.
• Sprinkle the top of each cup evenly with desired garnishes and serve warm.
• Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options.
• For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving.
• For roasted jalapeno guacamole, fold in the diced roasted jalapenos.
• For feta guacamole, fold in the feta cheese. Top with more feta before serving.