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.
