Chicken Enchiladas with Pumpkin Sauce

Again, no photo. Sorry to continue the trend, but it was sooo yummy BOTH times we made it that it was halfway devoured before taking a photo even crossed my mind. I marked several places in the recipe with an asterix indicating changes I made. They are all listed after the recipe.

1/2 roast or rotisserie chicken, skin removed, meat shredded*
6 scallions, thinly sliced
salt and pepper
1 15 oz can pumpkin puree
2 garlic cloves, peeled and crushed
1 jalapeno chile, quartered, remove ribs and seeds for less heat, if desired*
1 tsp chili powder
10 corn tortillas (6 inch)
1 1/2 cups grated sharp white cheddar

Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 tsp salt and 1/4 tsp pepper until smooth. Pour 1 cup of the sauce in the bottom of a 2 quart baking dish.

Wrap tortillas in a damp dishtowel and microwave for 1-2 minutes until they are soft enough to roll without cracking or tearing. (Keep the stack covered as you work) Lay one tortilla at a time on a work surface; mound the chicken mixture on half of each tortilla and roll up into a tight log; place seam side down in the sauce in the baking dish.

Pour the remaining sauce* on top; sprinkle with cheese. Place the dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let stand for 5 minutes before serving.*

*I used chicken breasts that I had cooked and shredded in the crockpot.
*Instead of jalapeno, I used 1 can of green chiles because I like the flavor better (half in the sauce, and half mixed with the chicken.) I also added a few crushed red pepper flakes to the sauce for heat.
*There is no way all this sauce is fitting in with the enchiladas without overflowing. I save what's left (a cup or so), heat it in the microwave and serve it with the enchiladas as an extra topping.
*These are so yummy topped with shredded lettuce, sour cream, and chile verde sauce. Maybe a dash of Tapatio hot sauce for extra zing.

This is the best mexican food in New Jersey. :)