PCC Pipian Cream Chicken Enchiladas

Serves: 8

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These ingredients are:
egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

With a flavorful pumpkin seed sauce and cheesy richness, these creamy enchiladas are a comforting crowd pleaser.

Ingredients

for the filling

for the pipian sauce

Preparation

to make the filling

Finely chop chicken meat for ease of rolling in tortilla. Combine all ingredients and store in refrigerator if not using immediately.

to make the sauce

Puree cooled pumpkin seeds in food processor. Add all remaining ingredients in food processor and puree to pesto consistency.

to make the enchiladas

Heat cream in a large sauté pan over medium heat until it just comes to a boil. Add Chicken Enchilada Filling, stir and simmer for 5 minutes. turn off heat.

Warm tortillas until pliable on the stovetop or in the microwave.

In a 9- by- 13-inch baking pan, ladle Pipian Sauce to cover the bottom of the pan. Lay tortillas in pan, fill with 1/4 cup Chicken Enchilada Filling and roll tightly. Group rolled tortillas in pairs. Top enchiladas with sauce and both cheeses.

Bake at 350˚F for 10 to 12 minutes, until bubbling.

Notes

To toast pumpkin seeds, preheat oven to 350˚ F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: casserole, cheese, chicken, chiles, PCC Deli

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