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1
Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth.
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2
Taste and season with salt and pepper; set aside.
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3
Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.
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4
Preheat oven to 375 F. Spray a 9x13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.
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5
Heat a large non-stick pan over medium heat and add olive oil.
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6
Once its hot add onion and minced garlic and cook until onions begin to soften.
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7
Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper.
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8
Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens.
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9
Then remove it from the heat.
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10
Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll.
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11
Lay out the tortillas on your work surface, next to your prepared baking dish.
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12
Then, place about 1/4 cup of the black bean mixture on each tortilla.
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13
Next take about 1/4 cup of the chicken and pumpkin cream mixture and place it on top of the beans.
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14
Sprinkle 1-2 tablespoons of colby jack cheese in each tortilla.
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15
Roll up each tortilla and place it seam side down in the baking pan.
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16
Spread the rest of the reserved pumpkin cream sauce over the top and then sprinkle with the remaining cheese.
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17
Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.
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18
Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.
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19
Makes about 8 servings, 2 enchiladas per serving.
