Savory Pumpkin Seed Enchilada CasseroleNicole Presley
The cold wind is blowing outside, and my toasty oven is baking my pumpkin seed / pepitas enchilada casserole. Bubbly and cheesy the spicy aroma fills my home. This enchilada pie will carry my loved ones through the month of October and November. It is a versatile casserole that can be made for a halloween party or a dia de los muertos gathering. It would also serve well for a vegetarian main dish for a Thanksgiving. Enjoy!
Pumpkin Seed Enchilada Casserole 1 of 11
A lovely savory autumn pumpkin seed enchilada casserole. Great for a holiday table of all types.
Zucchini Layer First 2 of 11
Start with a layer of corn tortillas at the bottom then top with zucchini rounds.
Pepitas, Cilantro, and Queso Fresco 3 of 11
Continue to build on top of the zucchini rounds.
More Tortillas 4 of 11
Another 6 fried tortillas will divide the layer from the next.
Mushroom And Olives 5 of 11
Pile on the veggies for this layer.
Cheddar Cheese Please 6 of 11
Generously sprinkle cheddar cheese on top of the veggies.
Yellow 7 of 11
Add another layer of tortillas and top with yellow bell pepper and corn.
Pepper Jack 8 of 11
Sprinkle in the pepper jack. Then top with the last layer of tortillas.
Remaining Cheese And Bake 9 of 11
Top with remaining cheese and bake for 50 minutes.
Golden Crisp 10 of 11
Once the casserole is golden crisp, remove from oven and let cool for 30 minutes.
Enjoy! 11 of 11
Sprinkle with pepitas (pumpkin seeds) and serve. Enjoy!
Ingredients for savory pumpkin seed enchilada casserole:
- 1 – large can of green enchilada sauce
- 24 – king size corn tortillas
- 1 1/4 – cups of vegetable oil
- 7 -green onion stalks (chopped)
- 1/2 – cup of pepitas (pumpkin seeds)
- 1 1/2 – cup mushrooms (sliced)
- 1- large onion (diced into small pieces)
- 3- green zucchini (sliced into rounds)
- 1- yellow bell pepper (deseeded and cut into strips)
- 1 small can of corn
- 1- small can of olives (sliced)
- 1 – tablespoon of crushed red chile flakes
- 1/4 – cup of fresh cilantro leaves (take off the stems)
- 1- package of queso fresco (crumbled)
- 2- cups of sharp cheddar cheese (grated)
- 2- cups of pepper jack cheese (grated)
- Preheat your oven to 375. Get two large frying pans, a pair of tongs, and 1-9×13 inch Pyrex glass baking pan.
- Fill one of your frying pans with 1 cup of vegetable oil and heat over a med-high flame.
- In the other frying pan, fill with 1/4 cup of vegetable oil over a medium flame and allow to get hot, then pour in your green enchilada sauce. Let the oil and chile combine then lower your flame low to simmer.
- Divide your stack of corn tortillas into 4 equal parts, 6 tortillas per layer.
- Slide your corn tortilla into the oil, and let it fry on each side for 30- 40 seconds.
- With tongs… remove your fried tortilla and dunk it into the green enchilada sauce. Then take it out and place it in the pyrex glass pan and start to build your first layer of fried green chile corn tortillas.
- Place your zucchini in a single layer on top of the tortillas, then continue to layer with cilantro, pepitas, green onion and queso fresco, salt and pepper.
- Lay down another layer of corn tortillas fried and dipped into the green chile.
- Place mushrooms, onion, olives, red chile flakes, and 1 cup of cheddar cheese.
- Lay down another layer of corn fried dipped in green chile tortillas.
- Next layer yellow bell pepper, corn, and 1 cup of pepper jack cheese.
- Now another layer of corn fried dipped in green chile tortillas.
- Top with the remaining cheddar and pepper jack cheese.
- Bake for 50 minutes!
For more recipes from Nicole Presley click over to her blog: Presley’s Pantry
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