Spicy Stacked Enchiladas Verdes With Roasted Pumpkin And Cheese

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Slice your pumpkin in half and scoop out and discard the seeds. Rub the exposed cut portions with olive oil. Roast cut portion-down at 350 degrees F until the pumpkin is easily pierced with a fork (about 45 minutes.) Remove from oven and set aside to cool.

3. 3

   Husk and wash the tomatillos, and roughly chop them.

4. 4

   Roughly chop the onions, tomatoes, and chiles.

5. 5

   Combine the chopped tomatillos, tomatoes, chiles, and onions with the garlic, cilantro, chicken stock, one measurement of olive oil, and one measurement of cumin, into a blender or food processor. Blend thoroughly. (Depending on the size of your blender or food processor, you may need to do this in two shifts.)

6. 6

   Combine the well-blended ingredients into a large saucepan and simmer for 25 minutes. Taste and adjust salt to your preferences. (You will likely need to add some.)

7. 7

   Preheat the oven again to 350 degrees.

8. 8

   Scoop the roast pumpkin out of the shells and quickly mash and stir fry with remaining portions of olive oil and cumin. Salt generously. Set aside.

9. 9

   Line the bottom of a 9x13 pan with 4 of your tortillas (rip one or two of them in half if that helps with arranging for full coverage of the bottom.) Ladle 1/3 of your simmered salsa verde over the tortillas. Top with half of the mashed pumpkin and half of the shredded jack cheese. Then add another layer of tortillas, another 1/3 of the salsa verde, the last half of the pumpkin, and the last half of the shredded jack cheese. Top that with the last of the tortillas and salsa verde.

10. 10

    Bake in 350 F oven for 35 minutes.

11. 11

    Remove and let cool at least 10 minutes before serving. To serve, slice into 8 squares. Plate each square individually. Garnish each serving with grated cotija cheese, which is light enough to rest like snow atop the dish and the plate.

* Per serving · 4 servings · Values may vary.