Enchiladas with Pumpkin Sauce

Serves 4
From Everyday Food

*cooked chicken
*6 scallions, thinly sliced
*salt and pepper
*15 oz. can pumpkin puree
*4 garlic cloves, peeled
*1 jalapeno, quartered
*1 tsp chili powder
*8 corn tortillas
*1 1/2 cups white cheddar cheese, grated

Preheat oven to 425. In a medium bowl, combine chicken and scallions, season generously with salt and pepper.

In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour one cup of sauce in the bottom of a shallow 2-quart baking dish.

Lay tortillas on a work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake til cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 minutes before serving.