Chicken Papadzules with Pumpkin Seed Sauce

By · Reviewed by AislePrompt Editorial · ·

Papadzules are Yucatecan corn tortillas dipped in a rich pumpkin seed sauce, filled with shredded chicken and topped with a tangy tomato sauce. This mexican-inspired chicken ready in about 40 minutes blends dried pumpkin seeds (pepitas), divided water, fresh corn tortillas into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Toast 1 cup dried pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned; transfer to a blender.
  2. Step 2: Add 1 cup hot water, 2 cloves garlic, 1 small quartered white onion, 1/4 cup fresh epazote leaves, and 1 teaspoon salt to the blender with pumpkin seeds. Blend until smooth, adding up to 1 cup additional water to achieve a pourable but thick sauce consistency.
  3. Step 3: Warm 12 fresh corn tortillas in a skillet until pliable, then dip each tortilla quickly into the pumpkin seed sauce, coating both sides, and place on a plate.
  4. Step 4: Spoon 2 cups shredded cooked chicken evenly onto each coated tortilla, roll up tightly, and arrange seam side down on a serving dish.
  5. Step 5: Heat 1 cup tomato sauce in a small saucepan over medium heat until simmering, then season with 1/2 teaspoon black pepper.
  6. Step 6: Pour warm tomato sauce over the rolled tortillas and sprinkle 3 chopped hard-boiled eggs on top for a creamy, rich garnish.
  7. Step 7: Drizzle with 2 tablespoons vegetable oil warmed slightly to add sheen and flavor before serving immediately.

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Frequently asked questions

How long does Chicken Papadzules with Pumpkin Seed Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chicken Papadzules with Pumpkin Seed Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Chicken Papadzules with Pumpkin Seed Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken Papadzules with Pumpkin Seed Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken Papadzules with Pumpkin Seed Sauce?

Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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