Chicken Enchiladas with Pumpkin Sauce

By pumpkinpassion

Ingredients

• 1/2 rotisserie chicken, skin removed, shredded
• 1 small zucchini, shredded
• 1 1 /2 cups black beans, rinsed and drained
• 6 scallions, thinly sliced
• 1-15 oz can pumpkin puree
• 4 garlic cloves, peeled
• 1 jalapeno chile (remove ribs and seeds for less heat if desired)
• 1 tsp chili powder
• 8 corn tortillas
• 1-1/2 cups grated sharp white cheddar cheese

Preparation

Step 1

Preheat oven 425F

In a medium bowl, combine the chicken, zucchini, black beans, 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 sauce in the bottom of an 8-inch square or other baking dish.

Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down in the baking dish.

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