MenuCulture Menu, Recent Posts
Green pipian enchiladas
Green pipian enchiladas
Green pipian enchiladas is a delicious Mexican dish made with tortillas filled with a mixture of shredded chicken, cheese, and onions, then topped with a rich and flavorful green pipian sauce made from ground pumpkin seeds, tomatillos, green chilies, and various herbs and spices. It’s a savory and slightly spicy dish.
Ingredients
Green Pipian Sauce:
- 1 cup pumpkin seeds
- 6 tomatillos husked and rinsed
- 2 poblano peppers seeded and chopped
- 1 small onion chopped
- 2 cloves garlic
- 1 cup chicken broth or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Enchiladas:
- 2 cups cooked chicken shredded
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup chopped onion
- 12 corn tortillas
- Vegetable oil for frying
- Optional toppings:
- sour cream
- cilantro chopped
- avocado sliced
Instructions
- In a dry skillet over medium heat, toast the pumpkin seeds until they start to brown and pop. Remove from heat and let cool.
- In a blender, combine the toasted pumpkin seeds, tomatillos, poblano peppers, onion, garlic, broth, cumin, oregano, salt, and pepper. Blend until smooth to make the green pipian sauce.
- In a saucepan, heat a little oil over medium heat and add the green pipian sauce. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Preheat your oven to 350°F (180°C).
- In a skillet, heat a little oil over medium heat and lightly fry each corn tortilla for about 10 seconds on each side. This will make them pliable for rolling.
- In a bowl, mix the shredded chicken, half of the green pipian sauce, half of the chopped onion, and half of the shredded cheese.
- Fill each tortilla with a portion of the chicken mixture, roll it up, and place it seam-side down in a baking dish.
- Pour the remaining green pipian sauce over the enchiladas and sprinkle with the remaining cheese and onion.
- Bake in the preheated oven for about 20-25 minutes, until the cheese is bubbly and slightly browned.
- Serve the enchiladas hot, garnished with sour cream, chopped cilantro, and sliced avocado.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 517kcal (26%)Carbohydrates: 49g (16%)Protein: 35g (70%)Fat: 22g (34%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 6gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 76mg (25%)Sodium: 488mg (21%)Potassium: 798mg (23%)Fiber: 9g (38%)Sugar: 7g (8%)Vitamin A: 518IU (10%)Vitamin C: 58mg (70%)Calcium: 258mg (26%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.