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Enchiladas in Pumpkin Seed-Chile Sauce

Enchiladas in Pumpkin Seed-Chile Sauce Recipe

  • 1 green bell pepper
  • 1 jalapeño pepper (or 2, if you’d like more heat)
  • 2 teaspoons canola or corn oil
  • 1 medium onion, coarself chopped
  • 2 garlic cloves, coarsely chopped
  • 8 tomatillos, husked and chopped
  • ½ teaspoon ground coriander seeds
  • ½ cup hulled, unsalted pumpkin seeds, toasted 6 to 8 minutes in a 350° oven
  • ½ cup water
  • Salt and fresh-ground black pepper to taste
  • 1 tablespoon canola or corn oil
  • 2 medium onions, sliced thin
  • 3 garlic cloves, minced
  • 1 small green cabbage head, sliced
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground coriander seeds
  • ¼ cup coarsely chopped cilantro
  • ½ cup farmers cheese, ricotta cheese, or mild, soft chèvre (goat cheese)
  • ½ teaspoon salt
  • Fresh-ground black pepper to taste
  • 8 large flour tortillas
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 742kcal (37%)
Total Fat 29g (45%)
Saturated Fat 7g (36%)
Cholesterol 16mg (5%)
Total Carbohydrate 100g
Dietary Fiber 14g
Sugars 16g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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