Enchiladas with Pumpkin Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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Ingredients:

1/2 Roasted or Rotisserie chicken, chopped
6 scallions, thinly sliced
1 cup corn (I used frozen – no need to defrost)
1 (15 ounce) can pumpkin puree
4 cloves garlic, peeled
1 jalapeno, quartered (stems, ribs & seeds removed)
2 1/2 cups water
1 teaspoon chili powder
2 teaspoons salt
1/4 teaspoon pepper
8 (6-inch) corn tortillas 3/4 cup grated sharp white cheddar cheese (the original recipe calls for 1 1/2 cup)

Instructions:

Preheat oven to 425F.

Combine chicken, scallions and corn in a bowl. Season generously with salt and pepper. Set aside In a food processor (original recipe calls for a blender) puree the pumpkin, garlic, jalapeno, water, chili powder, salt & pepper until smooth. Pour one cup of the sauce into the bottom of a 2 quart shallow baking dish (8×8 square or equivalent). Lay toritillas on a work surface. Mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log and place – seam side down – in baking dish.

Pour the remaining sauce over tortilla rolls and sprinkle with cheese.

Place the dish on a baking sheet. Bake until the cheese is golden and the sauce is bubbling – 25 to 30 minutes.

Let cool 5 minutes before serving.

From cookinghealthyforme.com