Enchiladas with Pumpkin Sauce

1. 1

   Preheat the oven to 425F.

2. 2

   In a medium bowl, combine the chicken and scallions.

3. 3

   Season generously with salt and pepper; set aside.

4. 4

   In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full).

5. 5

   Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

6. 6

   Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly.

7. 7

   Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.

8. 8

   Pour the remaining sauce on top; sprinkle with the cheese.

9. 9

   Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes.

10. 10

    Let cool for 5 minutes before serving.

11. 11

    This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

* Per serving · 4 servings · Values may vary.

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