Egg enchiladas

Serves 5

• 6 oz. lightly salted, shelled pumpkin seeds (pepitas)
• ⅔ cup vegetable broth
• 3½ Tbs. lemon juice
• 2 cloves garlic, minced
• ½ cup plus 2 Tbs. chopped California green chilis
• ¼ tsp. salt, and more to taste
• ½ tsp. fresh-ground black pepper, and more to taste
• 1 cup heavy cream
• 10 large eggs
• 2 Tbs. water or milk
• 2½ Tbs. butter
• 2 Tbs. fresh-chopped cilantro (coriander leaves)
• 1 tsp. dried crushed red chili peppers
• ½ cup chopped green onions or scallions
• 10 corn tortillas
• vegetable oil

1. Put the pumpkin seeds, vegetable broth, lemon juice, garlic, and green chilis in the container of a blender and whirl at high speed until the mixture is puréed. Add the salt, pepper, and cream and blend again for a very short time.
2. Beat the eggs in a large bowl with the water or milk, some salt and pepper, and the chopped cilantro. Melt the butter in a large skillet, heat the crushed red chilis in it for a moment, then add the eggs. Cook the eggs, stirring them constantly, until they are set but still moist.
3. Heat a tortilla by brushing a hot skillet with vegetable oil and placing the tortilla on it for 30 seconds to 1 minute on each side. The tortilla should be completely flexible.
4. Spread about 2 to 3 tablespoons of the cooked eggs down the center of the tortilla, then pour about 1 tablespoon of the pumpkin seed sauce over the eggs and roll up the tortilla over the filling. Continue until all the eggs are used up.
5. Arrange the enchiladas, seam side down, in a lightly oiled, shallow baking dish and spoon the remaining sauce over them. Bake the enchiladas in a preheated oven at 350 degrees for about 20 to 25 minutes, then place them under the broiler for a few moments to brown the top.
6. Sprinkle the enchiladas with chopped green onions or scallions and serve.