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Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 ½ cups cooked black beans to the enchilada filling.
1 Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
2 Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
3 Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
4 Add ½ cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
5 To make Enchiladas: Preheat oven to 350˚F.
6 Remove 2 ½ cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
7 Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch
8 Spread ¾ cup pumpkin mixture in center of each tortilla, sprinkle with
1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top
9 Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
10 Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
- Serving Size per enchilada
- Calories 454
- Carbohydrate Content 42 g
- Cholesterol Content 20 mg
- Fat Content 25 g
- Fiber Content 5 g
- Protein Content 17 g
- Saturated Fat Content 9 g
- Sodium Content 730 mg
- Sugar Content 7 g