Pumpkin Enchiladas

• 2 Tablespoons Butter
• 1/2 whole Large Sweet Onion (Such As Vidalia), Diced
• 2 whole Small Bell Peppers, Diced
• 3 cups Cooked, Shredded Chicken
• 1/2 cups Grated Cotija Cheese (Or Parmesan), Divided
• Salt And Pepper, to taste
• 1 whole Jalapeno, Seeded And Rough Chopped
• 2 cloves Garlic, Peeled And Smashed
• 1 cup Pumpkin Puree
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cumin
• 1/4 teaspoons Dry Oregano
• 3/4 cups Plain, Low-fat Greek Yogurt
• 1/2 cups Unsalted Chicken Stock
• 8 whole Small Corn Tortillas
• 1 cup Grated White Cheddar Cheese
• Green Onions, For Garnish
• Fresh Cilantro For Garnish

1. Preheat the oven to 425 degrees F. Melt butter in a skillet over medium heat.
2. Add onion and bell peppers.
3. Saute the onions and peppers until soft, about 5 minutes.
4. Place shredded chicken in a large bowl.
5. Add sauteed onion and peppers, 1/4 cup of Cotija, and salt and pepper to taste.
6. Mix to combine and set aside.
7. Place the chopped jalapeno and garlic in a food processor and pulse to mince.
8. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock.
9. Pulse to combine.
10. Pour 1 cup of sauce in the bottom of an 8x13 baking dish.
11. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable.
12. Spoon about 1/2 cup of chicken mixture onto each tortilla.
13. Roll up each tortilla and lay them in the pan, seam side down.
14. Pour the remaining sauce over the tortillas.
15. Top with grated cheddar, remaining 1/4 cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted.
16. Garnish with green onions and chopped cilantro.

butter, sweet onion, bell peppers, chicken, cotija cheese, salt, garlic, pumpkin puree, chili powder, cumin, oregano, yogurt, chicken, corn tortillas, grated white cheddar cheese, green onions, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/pumpkin-enchiladas-3/ (may not work)