Chicken Enchiladas with Pumpkin Sauce

Cook’s notes: This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

18 (6-inch) corn tortillas
1 lb of cooked rotisserie chicken, skin removed and meat shredded
6 scallions, thinly sliced
4 oz can roasted green chiles, chopped
Coarse salt and ground pepper
1.5 cups (6 oz) grated mozzarella cheese

1 can (15 oz) pumpkin puree
1 Tbsp minced garlic
1/2 tsp Mild Chili Spice Mix or chili powder
1/2 tsp cumin
14 oz can low-salt chicken broth
1/4 tsp pepper

Heat oven to 425°F.

In a medium bowl, combine chicken, scallions, and green chiles. Season generously with salt and pepper; set aside.

Place sauce ingredients (pumpkin to pepper) in a blender. Hold the top firmly, as blender will be quite full, and puree until smooth. Add up to 1 cup of water if sauce is too thick.

Pour 1 cup of sauce in the bottom of an 11-inch x 7-inch glass baking dish.

Microwave tortillas for 30 seconds to warm them. Lay tortillas on work surface; place a spoonful of the chicken mixture in the middle of of each tortilla. Roll up tortillas; pack rolled tortillas seam side down in baking dish.

Pour remaining sauce on top; sprinkle with cheese. 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.

Serves 4 to 6 with side dishes.

Variation: Sauce is 2 cups red salsa, 14 oz can low-salt chicken broth, and 1/4 tsp pepper. Top with 1.5 cups (6 oz) grated sharp cheddar cheese.

Adapted from