Roasted Poblano and Pumpkin Seed Mole Enchiladas

Name: Roasted Poblano and Pumpkin Seed Mole Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 3 large poblano peppers (roasted and peeled); 2 cups shredded Oaxaca cheese; 1 cup cooked chicken breast (shredded); 1 cup pumpkin seeds (toasted); 2 tablespoons vegetable oil; 1 medium onion (chopped); 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon dried oregano; 2 cups chicken broth; 1 medium tomato (chopped); 1/2 teaspoon salt

StandardMexicanDinnerAuthenticComfort FoodTraditional

⏱️ 30m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

Savory enchiladas filled with roasted poblanos and smothered in a rich, nutty pumpkin seed mole sauce, offering a traditional Mexican feast.

Macronutrients per serving

grams

Protein

25.0g 28%

Fat

20.0g 22%

Carbs

45.0g 50%

Rich in nutrients

☀️ Vitamin C

30% DV

Supports immune function

🔺 Magnesium

15% DV

Essential for muscle and nerve function

🔺 Iron

10% DV

Important for blood production

🌾 Fiber

Promotes digestive health

☀️ Vitamin A

20% DV

Supports eye health

Ingredients

Main Ingredients

8 pieces corn tortillas
3 large poblano peppers roasted and peeled
2 cups shredded Oaxaca cheese
1 cup cooked chicken breast shredded

Pumpkin Seed Mole

1 cup pumpkin seeds toasted
2 tablespoons vegetable oil
1 medium onion chopped
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
1 medium tomato chopped
1/2 teaspoon salt

Instructions

1 Preheat your oven to 375°F (190°C).
2 Roast the poblano peppers over an open flame until the skin is charred. Place them in a bowl and cover for 10 minutes. Peel off the skin, remove seeds, and slice into strips.
3 In a skillet over medium heat, toast the pumpkin seeds until they start to pop and turn golden, about 5 minutes.
4 In the same skillet, heat vegetable oil and sauté onion and garlic until translucent. Add cumin and oregano, stirring for another minute.
5 Transfer the onion mixture, toasted pumpkin seeds, chicken broth, and tomato to a blender. Blend until smooth and return to the skillet. Simmer for 10 minutes, stirring occasionally. Season with salt.
6 Lightly oil a baking dish. Warm the tortillas slightly to make them pliable.
7 Fill each tortilla with poblano strips, chicken, and a sprinkle of cheese. Roll them up and place seam-side down in the baking dish.
8 Pour the pumpkin seed mole sauce over the enchiladas, ensuring they are well covered. Sprinkle the remaining cheese on top.
9 Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10 Serve hot, garnished with fresh cilantro and sliced avocado if desired.