Pumpkin Cilantro Enchilidas

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Pumpkin Cilantro Enchilidas

 

1/2 cup pumpkin seeds, roasted

2 medium jalapenos, quartered and sliced

1 cup cilantro

1/4 cup sour cream, light

salt

2 cloves garlic, unpeeled

20 ounces frozen corn

1 cup milk, 1% lowfat

1/8 teaspoon cayenne pepper

salt and pepper

1 teaspoon canola oil

8 ounces mushroom, sliced

10 ounces fresh spinach, chopped

1 small onion, chopped

salt and pepper

12 corn tortillas

1 cup cheddar cheese, grated

 

In a blender or food processor, place pumpkin seeds, jalapeno peppers,

cilantro, sour cream, and lime juice. Process until smooth, add salt and pepper.

In a large heavy skillet, over medium high heat, roast garlic, shaking pan

often, until skins are lightly browned, 8 minutes. Add half of the corn and

cook, stirring often, until lightly toasted, 8 minutes. Remove garlic and set

aside. Transfer corn to a blender. Place remaining corn in skillet and toast as

above.

Place all but 1/2 a cup of corn in blender. Peel garlic and add to blender,

along with milk and cayenne. Blend until smooth. Strain through a fine sieve

into a bowl. Stir in reserved corn. Season with salt and pepper. Set aside.

Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch or similar baking dish or

coat it with nonstick cook spray. In a large nonstick skillet, heat oil over

medium high heat. add mushrooms and cook, stirring often, until softened, about

4 minutes. add spinach and cook until wilted, about 2 minutes. Drain off excess

liquid. Remove from heat and stir in onion.Add salt and season with pepper.

Toast tortillas by placing directly on a burner, gas or electric set at medium

heat. Toast one at a time, turning frequently with tongs, until golden, 45

seconds.

Lay i tortilla on a work surface and sprinkle a generous tablespoon of cheese

down the center. cover cheese with a 1/4 cup of mushroom mixture. Fold tortilla

in tootsie roll format and place seam side down in pre-greased baking dish.

Repeat with remaining tortillas. Spoon corn sauce over enchiladas, covering

completely.

Cover baking dish with aluminum foil. Bake for 25 minutes, or until heated

through. Uncover and bake 5 more minutes.

Divide enchiladas and place on serving plates. Top with cilantro pumpkin pesto.

Makes 12 servings.

 

 

 

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