Pumpkin Seed and Chicken Enchiladas with Tomatillo Sauce
Savor the rich flavors of these Pumpkin Seed and Chicken Enchiladas, perfect for utilizing your leftover pumpkin seeds after carving your Halloween jack-o'-lanterns. This recipe elevates traditional enchiladas, combining tender shredded chicken with a vibrant, fresh tomatillo sauce enriched by toasted pumpkin seeds. The creamy queso fresco adds a delightful sharpness, while jalapeños provide a hint of heat. Perfect for family gatherings or a satisfying weeknight dinner, serve these enchiladas with fresh lime, cilantro, and sour cream for an unforgettable meal.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Water
8 cups (for boiling)
Bone-in chicken breasts
2 (cooked and shredded)
Garlic cloves
2 (sliced)
Fresh thyme
2 sprigs (or 1/2 teaspoon dried)
Corn tortillas
12 (softened)
Queso fresco
6 ounces (crumbled)
Raw pumpkin seeds
1 cup (shelled)
Vegetable oil
1 tablespoon (for sautéing)
Jalapeño peppers
2 (seeded and chopped)
Onion
1 medium (chopped)
Garlic cloves
3 (minced)
Tomatillos
1.5 lbs (chopped (8 medium))
Fresh cilantro
1/4 cup (chopped)
Salt
1 teaspoon (to taste)
Lime wedges
as needed (for serving)
Cilantro
as needed (for serving)
Sour cream
as needed (for serving)
Instructions
1
In a large saucepan, bring 8 cups of water to a boil. Add the bone-in chicken breasts, sliced garlic, and fresh thyme. Cover and simmer for about 15 to 20 minutes until the chicken is cooked through. Remove the chicken and allow it to cool, then shred the meat. Reserve 1 cup of the cooking water for later use in the sauce.
2
In a large skillet over medium heat, toast the raw pumpkin seeds, stirring frequently, until they are fragrant and golden but not burnt, approximately 5 to 10 minutes. Remove the seeds from the skillet and let them cool.
3
Add the vegetable oil to the same skillet and heat until shimmering. Add the chopped jalapeños, onion, minced garlic, and tomatillos. Cook until the vegetables have softened, about 8 minutes. Blend the cooled pumpkin seeds, the tomatillo mixture, fresh cilantro, and the reserved cup of water until smooth.
4
Return the blended sauce to the skillet and season with salt. Simmer on low for about 10 minutes to deepen the flavors.
5
In a mixing bowl, combine the shredded chicken with about a cup of the tomatillo sauce and half of the crumbled queso fresco. Use this mixture to fill each corn tortilla, rolling them up gently and placing them seam side down in a greased 9 x 13-inch glass baking dish.
6
Pour the remaining tomatillo sauce over the enchiladas, spreading it evenly to ensure they're all covered. Sprinkle the remaining queso fresco on top.
7
Bake the enchiladas in a preheated oven at 350°F for 25 minutes. Serve hot with lime wedges, additional cilantro, and a dollop of sour cream if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in these enchiladas?
The main protein used in this recipe is bone-in chicken breasts that are boiled and kemudian shredded.
What kind of sauce is served with these enchiladas?
The enchiladas are served with a vibrant, fresh tomatillo sauce enriched by toasted pumpkin seeds.
How long should I bake the enchiladas?
The enchiladas should be baked in a preheated oven for 25 minutes.
What is the recommended oven temperature?
The oven should be preheated to 350°F.
What type of tortillas are used in this recipe?
This recipe uses 12 softened corn tortillas.
What kind of cheese is used for the filling and topping?
Six ounces of crumbled queso fresco is used for both the filling and the topping.
How many pumpkin seeds are required?
The recipe calls for 1 cup of raw, shelled pumpkin seeds.
Do the pumpkin seeds need to be toasted?
Yes, toast the raw pumpkin seeds in a skillet for 5 to 10 minutes until they are fragrant and golden.
How much water is needed to boil the chicken?
You will need 8 cups of water to boil the chicken breasts.
What aromatics are added to the chicken boiling water?
Sliced garlic cloves and fresh thyme sprigs are added to the water while the chicken simmers.
Should I save any of the chicken cooking water?
Yes, reserve 1 cup of the chicken cooking water to use later when blending the sauce.
How many tomatillos are needed for the sauce?
You need 1.5 lbs of tomatillos, which is approximately 8 medium-sized ones.
How do I prepare the jalapeños?
The 2 jalapeño peppers should be seeded and chopped before sautéing.
What are the suggested garnishes for this dish?
Serve the enchiladas with lime wedges, fresh cilantro, and a dollop of sour cream.
Is this recipe good for using Halloween leftovers?
Yes, it is specifically described as a great way to utilize leftover pumpkin seeds after carving jack-o'-lanterns.
Can I use dried thyme instead of fresh?
Yes, you can substitute 2 sprigs of fresh thyme with 1/2 teaspoon of dried thyme.
How many garlic cloves are used in total?
A total of 5 garlic cloves are used: 2 sliced for boiling the chicken and 3 minced for the sauce.
What size baking dish is recommended?
A greased 9 x 13-inch glass baking dish is recommended for this recipe.
How long should the sauce simmer?
After blending, the sauce should simmer on low for about 10 minutes to deepen the flavors.
How many jalapeños are included in the recipe?
The recipe uses 2 jalapeño peppers for a hint of heat.
Should the sauce be chunky or smooth?
The sauce should be blended until it is smooth.
What type of oil is used for sautéing the vegetables?
One tablespoon of vegetable oil is used to sauté the jalapeños, onion, garlic, and tomatillos.
How much salt is added to the sauce?
The recipe suggests 1 teaspoon of salt, or you can season to taste.
How do you prepare the chicken for the filling?
The chicken is boiled for 15-20 minutes, cooled, and then shredded.
How is the filling for the tortillas made?
Combine the shredded chicken with about one cup of the tomatillo sauce and half of the crumbled queso fresco.
How should the tortillas be placed in the baking dish?
Roll the filled tortillas gently and place them seam side down in the dish.
How long do the vegetables need to cook before blending?
Sauté the onion, garlic, jalapeños, and tomatillos for about 8 minutes until softened.
Is this recipe considered Mexican cuisine?
Yes, it is tagged as Mexican cuisine and features traditional ingredients like tomatillos and corn tortillas.
What provides the creaminess in this dish?
The queso fresco and optional sour cream provide a creamy texture to the meal.
How much fresh cilantro is blended into the sauce?
1/4 cup of chopped fresh cilantro is blended directly into the tomatillo and pumpkin seed sauce.