- Serves: 8 to 10
- Ingredient Notes: Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 3 cups shredded three-cheese blend
- 3 cups shredded cheddar cheese
- 1 3/4 cups canned diced green chiles
- 1 cup pumpkin seeds, toasted and cooled (see note)
- 1/2 bunch cilantro
- 2 tablespoons olive oil
- 3/4 teaspoons lime juice
- Salt and pepper, to taste
- 2 cups heavy cream
- 2 pounds cooked chicken meat, finely chopped
- 14 corn tortillas
Directions
Combine cheeses; set aside.
Puree pumpkin seeds in a food processor. Add chiles, cilantro, oil, lime juice, salt and pepper and puree to a pesto consistency.
Heat cream in a large sauté pan over medium heat until it just comes to a boil. Add chicken and pumpkin seed mixture; stir and simmer for 5 minutes. Remove from the heat and stir in half the cheese mixture.
Warm tortillas until pliable either by steaming or heating, wrapped, in a microwave.
Ladle sauce to cover the bottom of a 9- by 13-inch baking pan. Lay tortillas in the pan, fill with 1/4 cup chicken filling; roll tightly. Top enchiladas with sauce and remaining cheese mixture.
Bake at 350˚F for 10 to 12 minutes, until bubbling.
Special 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.
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