Enchiladas de Pipián Verde con Calabacín (Pumpkin Seed Courgette Enchiladas)
Corn tortillas wrapped around sautéed courgette and onion, baked under creamy green pumpkin seed sauce.
Made with Green mole (pipian verde) and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.61 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp oil in a large frying pan over a high heat. Fry the courgettes for 6 minutes until golden, add the onion and garlic and cook for 4 minutes more. Season with salt.
10 min - 2
Warm your ready made green mole, pipian verde (see the base recipe) with the water in a pan for 5 minutes over a low heat. Do not boil.
5 min - 3
Heat the oven to 200°C (180°C fan). Warm the remaining oil in a small pan and fry each tortilla for 10 seconds a side until pliable.
- 4
Dip a tortilla in the green sauce, fill with the courgette mix, roll up and place seam down in a baking dish. Repeat with all 12.
- 5
Pour the remaining sauce over the top, scatter with half the queso fresco and bake for 12 minutes until bubbling.
12 min - 6
Top with the remaining cheese and coriander and serve at once.
Tips
- Dice the courgette small and cook it until almost dry, or the enchiladas go watery.
- Dip tortillas quickly. A long soak makes them tear.
- Use feta instead of queso fresco if needed, but rinse it to reduce the salt.
Storing and freezing
Keeps 3 days in the fridge, covered, and reheats in a hot oven until steaming hot all through. Freeze unbaked for up to 2 months.
Questions
Can I make this vegan?
Yes. Skip the cheese and top with sliced avocado and extra pumpkin seeds. The green mole and tortillas in the bases are vegan.
Can I add chicken?
Yes, fold 300 g shredded cooked chicken into the courgette filling.
Is this different from enchiladas verdes?
Yes. Enchiladas verdes use a thinner tomatillo salsa. Pipian enchiladas use a thicker, nutty sauce made from pumpkin seeds.
More made with green mole (pipian verde)
Huevos en Pipián Verde (Poached Eggs in Green Pumpkin Seed Sauce)
DFNFVPescado en Pipián Verde con Pico de Gallo (Fish in Green Pumpkin Seed Sauce)
GFDFEFChiles Poblanos Rellenos con Pipián Verde (Stuffed Poblanos in Green Sauce)
EFNFVPuerco en Pipián Verde (Pork in Green Pumpkin Seed Mole)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.