Pumpkin Enchiladas

Not your average enchilada…

Pumpkin Chicken enchiladas

8 corn tortillas

leftover chicken, shredded (maybe a pound)

roasted green chiles, chopped small

6 oz. of reduced-fat cheddar cheese

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.