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1.
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Preheat oven to 350F.
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Slice garlic bulb horizontally, so all cloves are halved and exposed.
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Drizzle each half with salt, pepper, and 1 Tablespoon olive oil, and wrap loosely in aluminum foil.
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Roast in the oven for about an hour, or until garlic is soft and sweet.
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While garlic roasts, assemble and prepare remaining ingredients.
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During the last ten minutes of cooking, toast the pumpkin seeds on a dry cookie sheet.
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2.
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Heat 2 Tablespoons of olive oil in a skillet over medium heat and add onions.
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Cook, stirring occasionally, until onions caramelize, 10-15 minutes.
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Remove from heat and set aside.
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3.
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When garlic is tender and browned, squeeze all the cloves out of the bulb and smash them into a smooth paste.
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Mix with the pumpkin puree until completely combined.
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Add salt and pepper to taste.
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Other additions might include a sprinkle of cinnamon or a squeeze of lime juice.
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4.
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Spray a 9x9 inch glass baking dish with cooking spray, then spread about 1/2 cup of mole sauce evenly over the bottom of the dish.
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The oven should still be preheated to 350F.
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5.
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To assemble the enchiladas, spread about 1/3 cup of pumpkin mixture along one edge of a tortilla.
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Add a few tablespoons each of caramelized onion and cheese.
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Roll up tightly, but be careful not to squeeze mixture out of the open edges of the tortilla.
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6.
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Fit the rolled enchiladas tightly into the baking dish and top with the remaining mole sauce and additional crumbles of cheese.
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Bake for 30 minutes or until sauce is bubbling and filling is very hot.
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Garnish enchiladas with chives and toasted pumpkin seeds.
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Serve with sour cream and sliced avocados or guacamole, if desired.
