Enchiladas in Pumpkin Seed-Chili Sauce

This reliable enchilada recipe doesn't require any time consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavour as well as a boost in protein.

Sauce:
1 green bell pepper
1 jalapeno pepper (or 2, if you'd like more it hot)
2 teaspoons canola or corn oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
8 small tomatoes, husked and chopped
1/2 teaspoon ground coriander seeds
1/2 cup hulled, natural pumpkin seeds
1/2 cup water
Salt and fresh-ground black pepper to taste

Filling:
1 tablespoon canola or corn oil
2 medium onions, sliced thin
3 garlic cloves, minced
1 small green cabbage head, sliced
1 teaspoon ground cumin seeds
1 teaspoon ground coriander seeds
1/4 cup coarsely chopped cilantro, if available or parsley
1/2 cup farmers cheese, ricotta cheese, or mild, soft chevre (goat cheese)
1/2 teaspoon salt
Fresh-ground black pepper to taste
8 large flour tortillas

Preheat the oven to 450 degrees. Place the bell and jalapeno peppers on a baking sheet, and bake them for 15 minutes or until they are blistered and soft. Let them cool.

Make the filling: Heat the oil in a large skillet over medium heat. Add the onions, and saute them for 5 minutes, stirring occasionally. Add the 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, farmer's cheese (or ricotta or goat cheese), and the salt and pepper.

Make the sauce: In a medium saucepan, heat the oil. Saute the onion, garlic, and tomatillos until they are soft, about 5 minutes. Add the ground coriander, and saute 2 minutes more. Transfer this mixture to a blender or food processor. When the peppers have cooled remove the skins with your fingers. Chop the peppers coarsely. Add the chopped peppers (jalapeno seeds included, if you want it hot), all but 1 tablespoon of the pumpkin seeds, and the water. Blend the sauce until it is almost smooth. Add the salt and pepper.

Preheat the oven to 350 degrees. Spread 1/3 cup filling down the middle of a flour tortilla. Roll the tortilla tightly, folding in the sides as you roll. Place the rolled tortilla in a 9-by-13-inch casserole pan. Do the same with the remaining seven tortillas, using all of the filling . Pour the sauce over the filled tortillas, and then cover the dish with foil. Bake the enchiladas for 25 minutes. Serve the enchiladas garnished with the remaining pumpkin seeds.

Serves 4