Oaxacan Weave: Mole Poblano Enchiladas with Roasted Pumpkin and Pepitas

Name: Oaxacan Weave: Mole Poblano Enchiladas with Roasted Pumpkin and Pepitas
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 tablespoons vegetable oil; 4 cloves garlic (minced); 1 cup onion (chopped); 2 cups chicken stock; 1/2 cup Mexican chocolate (chopped); 1/4 cup almonds (toasted); 1/4 cup raisins; 1 teaspoon cumin (ground); 1 teaspoon cinnamon (ground); 1 can chipotle peppers in adobo (chopped); 2 cups pumpkin (roasted and cubed); 8 pieces corn tortillas; 1/2 cup pepitas (toasted); 1 cup queso fresco (crumbled); 1/4 cup cilantro (chopped)

VegetarianMexicanDinnerComfort FoodComplex FlavorsTraditional

⏱️ 45m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

Savor the rich and complex flavors of traditional Mole Poblano enchiladas filled with roasted pumpkin, topped with crunchy pepitas, bringing a taste of authentic Mexican cuisine to your table.

Macronutrients per serving

120

grams

Protein

15.0g 13%

Fat

35.0g 29%

Carbs

70.0g 58%

Rich in nutrients

☀️ Vitamin A

80% DV

Supports vision and immune function

🔺 Iron

20% DV

Essential for blood health

🔺 Magnesium

15% DV

Supports muscle and nerve function

☀️ Vitamin C

25% DV

Supports immune function

🌾 Fiber

40% DV

Aids in digestion

Ingredients

Mole Poblano

3 tablespoons vegetable oil
4 cloves garlic minced
1 cup onion chopped
2 cups chicken stock
1/2 cup Mexican chocolate chopped
1/4 cup almonds toasted
1/4 cup raisins
1 teaspoon cumin ground
1 teaspoon cinnamon ground
1 can chipotle peppers in adobo chopped

Enchiladas and Filling

2 cups pumpkin roasted and cubed
8 pieces corn tortillas
1/2 cup pepitas toasted
1 cup queso fresco crumbled
1/4 cup cilantro chopped

Instructions

1 Begin by preparing the mole. Heat vegetable oil in a large pan over medium heat. Add garlic and onion, sauté until translucent.
2 Stir in chicken stock, Mexican chocolate, toasted almonds, raisins, cumin, cinnamon, and chopped chipotle peppers in adobo. Simmer for 30 minutes.
3 Blend the mole mixture until smooth. Return to the pan and keep warm over low heat.
4 Preheat the oven to 375°F (190°C).
5 For the filling, combine roasted pumpkin cubes with half of the crumbled queso fresco and chopped cilantro.
6 Lightly oil a baking dish. Warm the tortillas to make them pliable, then fill each with the pumpkin mixture. Roll and place seam side down in the dish.
7 Pour the warm mole sauce over the enchiladas, ensuring they are fully covered. Sprinkle the remaining queso fresco and toasted pepitas on top.
8 Bake in the preheated oven for 20 minutes until heated through and the cheese is slightly melted.
9 Garnish with additional cilantro before serving.