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Tortillas filled with chicken and bathed in a vibrant green pumpkin seed sauce. These protein-packed, chicken enchiladas offer a fresh, nutty alternative to traditional enchilada sauces.
Toast the pumpkin seeds in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden, about 3 minutes. Transfer to a plate and let cool.
Heat 1 tbsp olive oil in a saucepan over medium heat. Sauté the white onion, poblano pepper, and garlic for 4–5 minutes until softened but not browned.
In a blender, combine the sautéed vegetables, toasted pumpkin seeds, cilantro, spinach, chicken broth, lime juice, salt, and black pepper. Blend until completely smooth.
Pour the pipián verde sauce back into the saucepan and simmer on medium-low heat for 5–8 minutes, stirring occasionally. Monitor the consistency, adding extra broth if the sauce gets too thick.
While the sauce simmers, warm the corn tortillas on a skillet until pliable. Fill each tortilla with a portion of the shredded chicken, roll tightly, and place seam-side down in a greased baking dish.
Spoon the hot pipián verde sauce generously over the filled tortillas. Cover with foil and bake at 350°F for 15 minutes, just until heated through.
Finish with a drizzle of the remaining 1 tbsp olive oil before serving. Serve hot with extra cilantro or pepitas, if desired.
