Pumpkin Seed Enchiladas

• FOR THE ENCHILADAS
• 8 cups water
• 2 bone-in chicken breasts
• 2 garlic cloves, sliced
• 2 sprigs fresh thyme (or 1/2 teaspoon dried)
• 12 corn tortillas
• 6 ounces queso fresco, crumbled
• FOR THE SAUCE
• 1 cup shelled raw pumpkin seeds
• 1 tablespoon vegetable oil
• 2 jalapeno peppers, seeded and chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lbs tomatillos, chopped (8 medium)
• 1/4 cup fresh cilantro
• 1 teaspoon salt
• lime wedge (optional)
• cilantro, and (optional)
• sour cream, for serving (optional)

1. Bring water to boil in a large saucepan. Add chicken, garlic and thyme; cover and simmer until chicken is cooled through, about 15-20 minutes. Remove chicken and cool, then shred the meat. Reserve 1 cup of water for the sauce.
2. Heat a large skillet over medium. Add pumpkins seeds, stirring frequently, until they become fragrant and golden, but not brown (about 5-10 minutes). Set seed aside to cool.
3. Add vegetable oil to skillet and heat. Add jalapenos, onion, garlic and tomatillos; cook until softened, about 8 minutes. Place pumpkin seeds, tomatillo mixture, cilantro and 1 cup of reserved water in blender and blend until smooth. Return sauce to pan and season with salt. Cook on low heat for 10 more minutes.
4. Combine chicken with about a cup of the sauce and half the cheese. Fill tortillas with chicken mixture. Roll up and place seam side down in a 9 x 13-inch glass pan. Repeat with remaining tortillas. Pour remaining sauce over and spread until all tortillas are covered.
5. Sprinkle queso fresco onto enchiladas and bake for 25 minutes at 350u0b0F Serve with lime wedges, cilantro and sour cream.
6. Wine suggestion: Cabernet Franc.

enchiladas, water, garlic, thyme, corn tortillas, queso fresco, pumpkin seeds, vegetable oil, peppers, onion, garlic, fresh cilantro, salt, lime, cilantro, sour cream

Taken from www.food.com/recipe/pumpkin-seed-enchiladas-331727 (may not work)