Enchiladas With Pumpkin Sauce - cooking recipe

Ingredients

1 1/2 cups shredded chicken
6 green onions, thinly sliced
coarse salt, to taste
ground pepper
1 (15 ounce) can pumpkin puree (not pie filling)
4 cloves garlic, peeled
1 jalapeno pepper, quartered (remove ribs and seeds for less heat if desired)
1 teaspoon chili powder
8 6-inch corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 oz,)

Preparation

Preheat oven to 425 degrees.
In a medium bowl, combine chicken and green onions.
Season with salt and pepper, set aside.
In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!).
Pour 1 cup of sauce in the bottom of an 8 inch square baking dish.
Lay tortillas on work surface.
Mound chicken mixture on half of each tortilla, dividing evenly.
Starting with side covered with filling, roll each tortilla into a tight log.
Place seam side down on the layer of sauce in the baking dish.
Pour remaining sauce on top: sprinkle with cheeses.
Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes.
Let cool 5 minutes before serving.
Salsa and sour cream are good condiments for this dish.