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1
Preheat the oven to 450.
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2
Place the bell and jalapeno peppers on a baking sheet, and bake them for 15 minutes or until they are blistered and soft.
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3
Let them cool.
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4
Make the filling: Heat the oil in a large skillet over medium heat.
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5
Add the onions, and saute them for 5 minutes, stirring occasionally.
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6
Add the garlic, cabbage, cumin, and coriander.
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7
Saute, stirring frequently, for 20 minutes, then remove the pan from the heat.
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8
When the mixture has cooled, stir in the cilantro, farmers cheese (or ricotta or goat cheese), and the salt and pepper.
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9
When the peppers have cooled, remove the skins with your fingers.
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10
Chop the peppers coarsely.
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11
Make the sauce: In a medium saucepan, heat the oil.
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12
Saute the onion, garlic, and tomatillos until they are soft, about 5 minutes.
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13
Add the ground coriander, and saute 2 minutes more.
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14
Transfer this mixture to a blender or food processor.
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15
Add the chopped peppers (jalapeno seeds included, if you want heat), all but 1 tablespoon of the pumpkin seeds, and the water.
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16
Blend the sauce until it is almost smooth.
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17
Add the salt and pepper.
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18
Preheat the oven to 350.
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19
Spread 1/3 cup filling down the middle of a flour tortilla.
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20
Roll the tortilla tightly, folding in the sides as you roll.
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21
Place the rolled tortilla in a 9-by-13-inch casserole pan.
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22
Do the same with the remaining seven tortillas, using all of the filling.
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23
Pour the sauce over the filled tortillas, and then cover the dish with foil.
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24
Bake the enchiladas for 25 minutes.
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25
Serve the enchiladas garnished with the remaining pumpkin seeds.
