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1
Preheat oven to 400 degrees F.
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2
Bring a skillet sprayed with nonstick spray to medium heat on the stove.
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3
Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes.
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4
Transfer to a bowl.
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5
Add pumpkin, taco sauce, and taco seasoning to the bowl.
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6
Mix well.
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7
If you like, season with salt and pepper, to taste.
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8
Set aside.
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9
Spray a baking pan with nonstick spray and set aside.
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10
Place tortillas on a microwave-safe plate.
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11
Warm slightly in the microwave, about 15 seconds.
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12
Lay tortillas flat, side by side.
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13
Spread 2 tablespoons enchilada sauce onto each one.
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14
Place a half-slice of cheese in the center of each tortilla.
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15
Evenly distribute the pumpkin mixture between the centers of the tortillas.
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16
Wrap tortillas up tightly and place them in the baking pan with the seam sides down.
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17
Cover with remaining 1/2 cup enchilada sauce.
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18
Bake in the oven until enchiladas are hot, about 8 minutes.
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19
Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
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20
Return to the oven and bake until the cheese has melted, about 5 minutes.
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21
Plate those babies and, if you like, top with sour cream and/or scallions.
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22
Enjoy!
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23
PER SERVING (1/2 of recipe, 1 enchilada): 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein
