Description
Delicious and good use of pumpkin seed following pumpkin carving.. This recipe is from wine enthusiast magazine
Ingredients
- Water
- Chicken Breasts
- Garlic Cloves
- Fresh Thyme
- Corn Tortillas
- Queso Fresco
- Pumpkin Seeds
- Vegetable Oil
- Jalapeno Peppers
- Onion
- Tomatillos
- Fresh Cilantro
- Salt
- Lime Wedge
- Cilantro
- Sour Cream
Instructions
- Bring water to boil in a large saucepan
- Add chicken, garlic and thyme
- Cover and simmer until chicken is cooled through, about 15-20 minutes
- Remove chicken and cool, then shred the meat
- Reserve 1 cup of water for the sauce
- Heat a large skillet over medium
- Add pumpkins seeds, stirring frequently, until they become fragrant and golden, but not brown
- Set seed aside to cool
- Add vegetable oil to skillet and heat
- Add jalapenos, onion, garlic and tomatillos
- Cook until softened, about 8 minutes
- Place pumpkin seeds, tomatillo mixture, cilantro and 1 cup of reserved water in blender and blend until smooth
- Return sauce to pan and season with salt
- Cook on low heat for 10 more minutes
- Combine chicken with about a cup of the sauce and half the cheese
- Fill tortillas with chicken mixture
- Roll up and place seam side down in a 9 x 13-inch glass pan
- Repeat with remaining tortillas
- Pour remaining sauce over and spread until all tortillas are covered
- Sprinkle queso fresco onto enchiladas and bake for 25 minutes at 350f serve with lime wedges, cilantro and sour cream
- Wine suggestion: cabernet franc