Enchiladas Stuffed with Hard-Cooked Eggs (Papadzul) - Fiery Foods & Barbecue Central

Ingredients

• 2 large tomatoes, peeled and chopped
• 1 habanero chile, stem and seeds removed
• 1 tablespoon dried epazote
• 2 cups chicken broth
• 1 small onion, chopped
• 2 tablespoons vegetable oil, divided
• 1 cup toasted pumpkin seeds, finely ground
• 8 corn tortillas
• 6 hard-cooked eggs, peeled and chopped