Instructions

• Make the pepita sauce: Add the pepitas to a large frying pan over medium-high heat and cook, stirring constantly until they begin to color and pop, about 5 minutes. Transfer the pepitas to the bowl of a food processor or high-speed blender. Process the pepitas until they achieve the consistency of beach sand, remembering to periodically scrape down the sides. Continue processing and feeding the stock in a steady stream until the sauce reaches the consistency of a thin mayonnaise. Season to taste with salt. 
• Make the tomato-lime sauce: Combine all of the ingredients in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover the saucepan, and simmer the sauce until the tomatoes lose their consistency, about 20 minutes. Working in batches, transfer the sauce to the bowl of a food processor or high-speed blender and purée the sauce. Season to taste with salt. The two sauces can be made a day ahead and refrigerated.
• Assemble the enchiladas: Preheat the oven to 350°. Dip one tortilla in the pepita sauce and transfer to a plate. Fill the tortilla with 2 tablespoons of the chopped hard-boiled egg. Roll the enchilada and place it in the baking dish. Repeat with the remaining tortillas and cover with foil. Bake the enchiladas just long enough for them to heat through, about 5 minutes.
• To serve, place three enchiladas on a plate, aligning them diagonally. Spoon a line of the pepita sauce along the diagonal, passing through the center of each of the enchiladas, then a line of the tomato-lime sauce along the opposing diagonal and garnish with the minced egg and cilantro.