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You are here: Home » Antojitos

Pumpkin Seed Enchiladas

Published: Apr 19, 2018 · Updated: Jan 22, 2021 by Mely Martínez

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These Pumpkin Seed Sauce Enchiladas are called “Empipianadas” made with a pipian Verde salsa and are popular in my hometown of Tampico, as well as in other areas of the country. They get their name from the seeds of a type of squash called “Pipiana”, but you can use any type of pumpkin or squash seeds to make them.

Pumpkin Seed Sauce Enchiladas

This Pumpkin Seed Sauce Enchiladas has been sponsored by “La Tortilla Factory”. All opinions and recipes are 100% mine.

Pumpkin Seed Sauce Enchiladas - Pipian Verde Sauce

When preparing the sauce for the Pumpkin Seed Sauce Enchiladas, some cooks will combine several types of pumpkin seeds, and may sometimes mix in sesame seeds and even peanuts. One can also use some leftover Pipian Verde sauce if you have it.

I have a long list of pending recipes that I want to post, and this one, in particular, is special to me, because it reminds me of the small restaurants in my hometown that sell these enchiladas for breakfast or brunch, served with a grilled steak and a side fried black beans.

Another reason why I wanted to share this recipe for Pumpkin Seed Sauce Enchiladas with you is that, even though the instructions might seem complicated, in reality, it is a meal that is really easy and quick to fix up.

Pumpkin seed enchiladas | Mexican recipe

Pumpkin Seed Sauce Enchiladas (Empipianadas) is a special, authentic dish to surprise your family or friends with, and is perfect for when you’re celebrating a special occasion or holiday, like Cinco de Mayo.

When it comes to making this recipe, the quality of the tortillas is very important. I just tried the Handmade tortillas from “La Tortilla Factory”, and they were incredible. They have a very good flavor and remind me of a freshly-made nixtamal tortilla.

I recommend that you look for them at your local supermarket; they have a large selection of wheat and corn tortillas.

And that's not all: La Tortilla Factory was also one of the first to offer a full line of USDA Organic and Non-GMO tortillas! La Tortilla Factory is now offering 5 authentic flavors of sauce starters to help you speed up your cooking.

I hope you enjoy this recipe for Pumpkin Seed Sauce Enchiladas.

Pumpkin seed enchiladas recipe | Mexican recipe

P.S.: Please check out the bottom of this post for a great #CelebrateAtSuCasa GIVEAWAY sponsored by La Tortilla Factory worth over $500.00!! Don't forget to share with your friends!

How to make Pumpkin Seed Enchiladas

JUMP TO FULL INSTRUCTIONS

NOTES:

  • I used “La Tortilla Factory” handmade-style tortillas (Yellow corn-wheat)
  • These enchiladas with its light green pumpkin seed sauce, are usually made by dipping the tortillas in the sauce, adding some queso fresco in the center, and folding them in half. They are then garnished with crumbled queso fresco and chopped (or sliced) white onion.
  • If you live in a country where queso fresco or other similar cheeses (like farmer’s cheese) are not available, use Feta cheese.
  • You can also enjoy this recipe as a raw pumpkin seed sauce over your grilled chicken or a dipping sauce, similar to a Mexican pumpkin seed dip from the south of Mexico.

DIRECTIONS:

Pumpkin Seed Sauce enchiladas | Mexican Recipes
  • Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic. (Please check the ingredients list below)
  • At low heat on the same griddle, roast the pumpkin seeds, making sure to not overcrowd the griddle. If necessary, roast them in two batches to have an even roasting. Once the seeds start popping, stir them frequently with a wooden spatula until they puff up. They will acquire a medium-golden color. Once they’re done, place them in a bowl to let them cool.
  • Place the Serrano peppers, garlic clove, roasted pumpkin seeds, one cup of water (or chicken broth), and ½ teaspoon of salt in a blender. Process these ingredients until you have a fine sauce. If needed, you can stop the blender to stir the mixture manually in order to make sure everything gets processed evenly. Once the sauce is ready, set it aside.
Pumpkin seed sauce enchiladas | Mexican Recipe
  • Place a paper napkin on a plate and set aside. Heat the vegetable oil in a frying pan over medium-high heat and lightly fry the tortillas. This is a very quick step since it takes about 15 seconds per each side of the tortilla. You will only warm the tortilla enough to make it pliable. Place the tortilla on the already-prepared dish covered with the paper napkin.
  • To assemble your pumpkin seed sauce enchiladas, add 2 tablespoons of crumbled queso fresco on each tortilla and fold them. Place two folded enchiladas on a plate to make one serving.
Pumpkin Seed sauce enchiladas | Mexican recipes
  • Heat two tablespoons of lard or vegetable oil in a frying pan over medium heat. Once it is hot, pour in the pumpkin seed (“pipian”) sauce. Gently stir it and reduce the heat; do not let it come to a boil since this will cause the sauce to curdle. Gently simmer it for 5-6 minutes; this last step will make the sauce thicker. If it looks too thick, add a few tablespoons of water or chicken broth. Taste the sauce and add more salt if needed.
  • Pour some of the pumpkin seed/pipian sauce over the enchiladas, then top them with more queso fresco and some chopped onion.
Pumpkin seed sauce enchiladas | Mexican recipes

Provecho!

Mely,

La Tortilla Factory, a company owned by a Mexican-American family, wants you to enjoy, not only a good quality meal but also to share our Mexican traditions this 5 de Mayo. For that reason, three winners will be chosen to win the Celebrate At Su Casa Grand Prize worth over $500.00!! Check the long list of incredible prizes included in every package. Stop by our Instagram account to find out how you can be a winner!

La Tortilla Factory Celebrate At Su Casa Essentials

  • 1 x pack of Handmade Style White Corn & Wheat Tortillas
  • 1 x pack of Handmade Style Flour Tortillas
  • Mexican Flags
  • 1 x pack of Handmade Style Chipotle Tortillas
  • 1 x pack of the Handmade Style Hatch Green Chile Tortillas
  • Mexican Serape Blanket
  • 1 x Al Pastor Sauce Starter
  • 2 x Classic Taco Sauce Starter
  • 1 x Barbacoa Slow Cooker Sauce Starter
  • La Tortilla Factory Napkins
  • La Tortilla Factory Coasters
  • 7-piece Glass Margarita Set
  • La Tortilla Factory Tattoos
  • La Tortilla Factory T-shirt
  • Margaritaville Margarita Maker
  • Nipyata Stay Classy Burrito Piñata
  • Lodge 12-inch Cast Iron Skillet
  • 2 Tickets to the May 3rd Friends Who Fete Cinco de Mayo Dinner and Margarita Tasting in Downtown LA (travel not included)

Don't forget to share with your friends!

I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.

Pumpkin seed sauce enchiladas

Pumpkin Seed Sauce Enchiladas

Mely Martínez
Pumpkin Seed Sauce Enchiladas are called “Empipianadas”, and are popular in my hometown of Tampico, as well as in other areas of the country. They get their name from the seeds of a type of squash called “Pipiana”. This an easy and quick recipe done in a matter of minutes! Come and see it!
4.92 from 12 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Antojitos
Cuisine Mexican
Servings 4
Calories 445 kcal

Ingredients
  

  • 3 ­ ⅛ oz. hulled untoasted pumpkin seeds (about 10 tbsp.)
  • 1 Serrano pepper 2 if you like it spicy
  • 1 small garlic clove unpeeled
  • 1 cup of water or chicken broth
  • ½ tsp. of salt
  • 8 “La Tortilla Factory”  handmade style corn tortillas*
  • ¼ cup of vegetable oil to fry the tortillas
  • 2 tbsp. of lard or oil for the sauce
  • 1½ cups of crumbled Queso Fresco
  • ⅓ cup white or red onion chopped or thinly sliced

Optional for garnish to enhance you Pumpkin Seed Enchiladas:

  • ⅓ cup chopped cilantro
  • 1 Serrano pepper thinly sliced

Instructions
 

  • Roast the serrano pepper and garlic clove on a griddle over medium heat. Remove promptly and set aside. Remove the skin from the garlic.
  • At low heat on the same griddle, roast the pumpkin seeds, making sure to not overcrowd the griddle. If necessary, roast them in two batches to have an even roasting. Once the seeds start popping, stir them frequently with a wooden spatula until they puff up. They will acquire a medium-golden color. Once they’re done, place them in a bowl to let them cool.
  • Place the Serrano peppers, garlic clove, roasted pumpkin seeds, one cup of water (or chicken broth), and ½ teaspoon of salt in a blender. Process these ingredients until you have a fine sauce. If needed, you can stop the blender to stir the mixture manually in order to make sure everything gets processed evenly. Once the sauce is ready, set it aside.
  • Place a paper napkin on a plate and set aside. Heat the vegetable oil in a frying pan over medium-high heat and lightly fry the tortillas. This is a very quick step, since it takes about 15 seconds per each side of the tortilla. You will only warm the tortilla enough to make it pliable. Place the tortilla on the already-prepared dish covered with the paper napkin.
  • To assemble to your pumpkin seed sauce enchiladas, add 2 tablespoons of crumbled queso fresco on each tortilla and fold them. Place two folded enchiladas on a plate to make one serving.
  • Heat two tablespoons of lard or vegetable oil in a frying pan over medium heat. Once it is hot, pour in the pumpkin seed (“pipian”) sauce. Gently stir it and reduce the heat; do not let it come to a boil since this will cause the sauce to curdle. Gently simmer it for 5-6 minutes; this last step will make the sauce thicker. If it looks too thick, add a few tablespoons of water or chicken broth. Taste the sauce and add more salt if needed.
  • Pour some of the pumpkin seed/pipian sauce over the enchiladas, then top them with more queso fresco and some chopped onion.

Notes

  • I used “La Tortilla Factory” handmade-style tortillas (Yellow corn-wheat)
  • These enchiladas with its light green pumpkin seed sauce, are usually made by dipping the tortillas in the sauce, adding some queso fresco in the center, and folding them in half. They are then garnished with crumbled queso fresco and chopped (or sliced) white onion.
  • If you live in a country where queso fresco or other similar cheeses (like farmer’s cheese) are not available, use Feta cheese.
  • You can also enjoy this recipe as a raw pumpkin seed sauce over your grilled chicken or a dipping sauce, similar to a Mexican pumpkin seed dip from the south of Mexico.

Nutrition

Calories: 445kcalCarbohydrates: 26gProtein: 12gFat: 34gSaturated Fat: 18gCholesterol: 32mgSodium: 610mgPotassium: 175mgFiber: 4gSugar: 2gVitamin A: 485IUVitamin C: 2.9mgCalcium: 304mgIron: 0.8mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Mrs . Meixueiro

    April 26, 2020 at 11:19 am

    Ratios of the recipe are perfect. Easy and quick to make. I used this recipe for a breakfast meeting for 70 adults and they loved it. Thank you for your exquisite recipe.

    Reply
  2. Autumn Shibley

    May 13, 2019 at 9:10 am

    5 stars
    I love this take on enchiladas! Super different and creative with flavors!

    Reply
  3. B

    February 24, 2019 at 9:05 am

    Great!

    Reply
  4. connie lopez

    May 20, 2018 at 5:38 pm

    5 stars
    Love to check out your recipes, got 50 try the pumpkin seeds roasted enchiladas/

    Reply
    • mmartinez

      May 21, 2018 at 9:16 am

      Hello Connie,
      I' so glad to know you made the Pumpkin enchiladas "Empipiandas". and with so many people. did you by any chance take a picture to share with us? Happy cooking!

      Reply
  5. Sissy

    April 23, 2018 at 5:24 am

    5 stars
    I can't wait to try the recipe. I want to collect the pottery you used in the pictures. I love it! <3

    Reply
    • mmartinez

      April 23, 2018 at 7:42 am

      Hello Sissy,
      I hope you try this yummy recipe, the sauce can even be made in advance.

      Reply
  6. Diana

    April 22, 2018 at 12:17 pm

    5 stars
    Polishing up my grocery store list and I saw this recipe in my email. I have carnitas planned and I think this will go most excellently. Plus I have an almost full bag of un-toasted pumpkin seeds that I'm wondering what to do with. This is perfect. Thank you. Oh, and where I live, "La Tortilla Factory" is local and in every grocery store, so I'll get those too. Just to follow the recipe exactly.

    Reply
    • mmartinez

      April 25, 2018 at 8:48 am

      Hello Diana,

      Enjoy! and please come back to let us know about it.

      Reply
      • Diana

        April 25, 2018 at 4:46 pm

        I'm doing it now. I'm actually very nervous. I'm sure I'll screw it up. If you were here, you'd do it perfectly. I'll let you know how it goes. .

      • mmartinez

        April 25, 2018 at 4:57 pm

        Hello Diana,
        Just do not let the sauce come to a boil!If it is too dry add a little bit of water or chicken broth.

      • Diana

        April 26, 2018 at 12:36 pm

        5 stars
        These came out delicious. My dad would have been proud (he was from Zacatecas). I'm a carnivore, so I've never had a cheese-filling-only enchilada before. I made the carnitas too, but they were not necessary. Excellent dish. Definitely a keeper. Thank you.

      • mmartinez

        April 27, 2018 at 7:03 am

        Hello Diana,
        I'm sure your dad would have been proud that you cooked those enchiladas and the carnitas. Buen provecho!

  7. Renee Samora

    April 20, 2018 at 10:08 am

    I read your blog regularly and I've tried a few recipes which I love. I would love to join in on the give away, but I don't do intstagram. 🙁

    Reply
    • mmartinez

      April 20, 2018 at 9:23 pm

      Hello Renee,
      I hope you consider having an Instagram account on your phone or tablet. I usually share cooking videos there.

      Reply
  8. ALICE

    April 19, 2018 at 8:51 pm

    5 stars
    This recipe is delicious. Thank you for sharing .

    Reply
  9. Mary Alvarez

    April 19, 2018 at 4:10 pm

    5 stars
    Excellent enchiladas. I’ve always made mine with red sauce, but decided to try something differently & I’m glad I did. Thank you. I enjoy your receipes.

    Reply
    • mmartinez

      April 19, 2018 at 7:08 pm

      Hello Mary,

      Thank you for trying the recipes, enjoy!

      Reply

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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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