Roasted Poblano and Pumpkin Seed Mole Enchiladas

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 teaspoon salt

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   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. 03
   In a skillet over medium heat, toast the pumpkin seeds until they start to pop and turn golden, about 5 minutes.
4. 04
   In the same skillet, heat vegetable oil and sauté onion and garlic until translucent. Add cumin and oregano, stirring for another minute.
5. 05
   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. 06
   Lightly oil a baking dish. Warm the tortillas slightly to make them pliable.
7. 07
   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. 08
   Pour the pumpkin seed mole sauce over the enchiladas, ensuring they are well covered. Sprinkle the remaining cheese on top.
9. 09
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. 10
    Serve hot, garnished with fresh cilantro and sliced avocado if desired.