Enchiladas in Pumpkin Seed-Chile Sauce
1 green bell pepper
1 jalapeno pepper
2 tsp canola oil
1 medium onion, chopped
2 cloves garlic, chopped
8 tomatillos, husked and chopped
1/2 tsp coriander
1/2 c pumpkin seeds, unsalted, toasted 6-8 minutes in a 350 oven
1/2 c water
salt and pepper
1 T canola oil
2 medium onions, sliced thin
3 cloves garlic, minc
1 small green cabbage, sliced
1 tsp cumin
1 tsp coriander
1/4 c cilantro, chopped
1/2 c ricotta cheese
1/2 tsp salt
To make the filling, heat the oil in a large skillet over medium heat. Add onion and saute them for 5 minutes, stirring occasionally.
Add garlic, cabbage, cumin and coriander. Saute stirring frequently, for 20 minutes, then remove the pan from the heat.
When the mixture has cooled, stir in the cilantro, ricotta, and salt and pepper.
To make the sauce, heat oil in a medium saucepan. Saute the onion, garlic and tomatillos until they are soft, about 5 minutes.
Add ground coriander and suate 2 minutes more. Transfer mixture to a blender or food processor. Add chopped peppers, all but 1 T of the pumpkin seeds, and the water. Blend until almost smooth.
Preheat oven to 350. Spread 1/3 c filling down the middle of the tortilla. Roll the tortilla slight and fill a 9x13" casserole dish. Pour the save over the enchiladas. Cover the dishwith foil. Bake for 25 minutes.
Serve garnished with the remaining pumpkin seeds.