A Unique & Creamy Enchilada Experience!
Tired of the same old red and green enchilada sauces? Let’s venture into new, delicious territory with these incredible Creamy Green Chili and Pumpkin Seed Enchiladas! The star of the show is the luxurious pipián verde, a classic Mexican sauce made from pepitas (shelled pumpkin seeds). It’s nutty, velvety, and perfectly balanced with the bright zest of lemon juice and the gentle heat of green chilis. Filled with fluffy cilantro-flecked eggs and baked to perfection, this dish is a sophisticated yet comforting meal perfect for a weekend brunch or a memorable weeknight dinner. Get ready to fall in love with your new favorite enchilada recipe!
Ingredients
• Serves 5For the Pumpkin Seed Sauce (Pipián Verde):• 6 oz / 170g lightly salted, shelled pumpkin seeds, also known as pepitas• ⅔ cup / 160ml vegetable broth• 3½ Tbs / 52ml fresh lemon juice• 2 cloves garlic, minced• ½ cup plus 2 Tbs / 150ml chopped California green chilis• ¼ tsp / 1.5g salt, plus more to taste• ½ tsp / 2.5g fresh-ground black pepper, plus more to taste• 1 cup / 240ml heavy creamFor the Filling & Assembly:• 10 large eggs• 2 Tbs / 30ml water or milk• 2½ Tbs / 35g butter• 2 Tbs / 8g fresh-chopped cilantro, also known as coriander leaves• 1 tsp / 2g dried crushed red chili peppers• ½ cup / 50g chopped green onions or scallions, for garnish• 10 corn tortillas• Vegetable oil, for frying
Instructions
1. Prepare the Pumpkin Seed Sauce: In a high-speed blender, combine the pumpkin seeds, vegetable broth, lemon juice, minced garlic, and green chilis. Blend on high until the mixture is completely smooth and puréed. Add the salt, pepper, and heavy cream, then pulse briefly just to combine. Set aside.2. Scramble the Eggs: In a large bowl, whisk the eggs with the water or milk, a pinch of salt and pepper, and the chopped cilantro until light and frothy.3. Cook the Eggs: Melt the butter in a large non-stick skillet over medium heat. Add the crushed red chili peppers and sizzle for 30 seconds until fragrant. Pour in the egg mixture and cook, stirring gently and constantly with a spatula, until the eggs are set but still moist and creamy. Remove from heat.4. Warm the Tortillas: Heat a clean skillet over medium-high heat. Lightly brush the skillet with vegetable oil. Warm each tortilla for 30-60 seconds per side, until soft and pliable. Stack the warmed tortillas on a plate and cover with a clean kitchen towel to keep them warm.5. Assemble the Enchiladas: Lay a warm tortilla on a flat surface. Spoon about 2 to 3 tablespoons of the scrambled eggs down the center. Drizzle about 1 tablespoon of the pumpkin seed sauce over the eggs. Roll the tortilla up snugly and place it seam-side down in a lightly oiled 9×13 inch (23×33 cm) baking dish.6. Bake to Perfection: Repeat with the remaining tortillas and filling. Pour the rest of the pumpkin seed sauce evenly over the arranged enchiladas. Bake in a preheated oven at 350°F / 175°C for 20 to 25 minutes, or until the sauce is bubbly and heated through.7. Garnish and Serve: For a beautifully browned top, switch the oven to the broiler setting and broil for 1-2 minutes, watching carefully to prevent burning. Garnish generously with chopped green onions and serve immediately.
Nutritional Information
• Approximate values per serving (2 enchiladas)• Calories: 480 kcal• Protein: 22g• Fat: 38g• Carbohydrates: 18g• Notes: A great source of protein from eggs and healthy fats and minerals like magnesium and zinc from the pumpkin seeds.
Pro Tips
• for Perfect Enchiladas• For a deeper, nuttier flavor, lightly toast the pepitas in a dry skillet over medium heat for 3-4 minutes until fragrant before blending them for the sauce.• If the pumpkin seed sauce seems too thick, blend in an additional tablespoon of vegetable broth or water at a time until it reaches a smooth, pourable consistency.• Don’t skip frying the tortillas in a little oil. This crucial step makes them pliable for rolling and helps prevent them from becoming soggy after baking in the sauce.• The sauce and egg filling can be made a day in advance. Store them in separate airtight containers in the refrigerator for quick and easy assembly the next day.
