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Best Easy Enchiladas de Pipián Recipe

Name: Best Easy Enchiladas de Pipián Recipe
Total time: 55 min
Yield: 220 g
Ingredients: boneless skinless chicken breast 1 lb; corn tortillas 8 pieces; roasted pumpkin seeds 1 cup; white onion 0.5 cup; garlic cloves 2 cloves; fresh cilantro 0.25 cup; chicken broth 2 cups; olive oil 2 tbsp; ground cumin 1 tsp; black pepper 0.5 tsp; sea salt 1 tsp

Tortillas filled with chicken and bathed in a rich pumpkin seed pipián sauce. These high protein enchiladas showcase a pre-Hispanic sauce tradition for a memorable family meal.

Cook 55 min Difficulty NORMAL 375 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken breast 1 lb
corn tortillas 8 pieces
roasted pumpkin seeds 1 cup
white onion 0.5 cup
garlic cloves 2 cloves
fresh cilantro 0.25 cup

Seasonings/Sauce

chicken broth 2 cups
olive oil 2 tbsp
ground cumin 1 tsp
black pepper 0.5 tsp
sea salt 1 tsp

Nutrition summary

Carbohydrates 28 g 30%

Protein 26 g 28%

Fat 17 g 42%

Serving size 220g

Cooking steps

1

Poach the chicken breast in 1 cup chicken broth over medium heat for 18–20 minutes until fully cooked, then shred and set aside.
2

Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring constantly to prevent scorching.
3

Sauté onion and garlic in olive oil over medium heat for 4 minutes, then add cumin and cook for 1 more minute for maximum aroma.
4

Blend toasted pumpkin seeds, sautéed vegetables, cilantro, remaining chicken broth, salt, and black pepper into a smooth sauce, adjusting liquid for a pourable consistency.
5

Lightly heat each tortilla in a dry skillet for 15 seconds per side to make them pliable, then fill with shredded chicken, roll, and arrange seam-side down in a baking dish.
6

Pour the pipián sauce generously over the enchiladas, cover, and bake at 350°F for 12 minutes. Serve immediately, garnished with fresh cilantro.

Personalized Q&A

Q. What's the key ingredient that defines Enchiladas de Pipián?

The hallmark of Enchiladas de Pipián is the vibrant sauce made from toasted pumpkin seeds, which deliver earthiness and creamy texture. Combined with tender chicken and fresh cilantro, these elements create the dish’s distinctive flavor and pre-Hispanic identity.

Q. How can I prevent the pipián sauce from getting gritty or separating?

To achieve a smooth pipián sauce, toast pumpkin seeds just until fragrant and blend them thoroughly with sautéed vegetables and broth. Blending for at least a minute ensures a creamy consistency, while controlling heat during baking prevents the sauce from drying or separating.

Q. What is the recommended heat control during chicken poaching?

Poaching the chicken gently in simmering (not boiling) broth over medium heat helps retain moisture and ensures the meat stays tender for the filling. Overcooking or cooking on high heat can result in dryness, so monitoring temperature is crucial.

Q. How does this dish support a high-protein meal plan?

Each serving of Enchiladas de Pipián provides 26g of protein and only 28g of carbohydrates, with a calorie count of 375 kcal. This balance, fueled by lean chicken breast and pumpkin seeds, makes it ideal for those seeking nutritious, protein-rich meals.

Q. What steps ensure the tortillas won’t crack when rolling the enchiladas?

Briefly warming each tortilla in a dry skillet softens them, making them pliable and easy to roll without tearing. This step, combined with filling them while warm, helps prevent cracking or breakage in the finished enchiladas.

Best Easy Enchiladas de Pipián Recipe

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