Enchiladas with Pumpkin Sauce

• 1/2 roast or rotisserie chicken (recipe for roast chicken on page 351), skin removed, meat shredded
• 6 scallions, thinly sliced
• Coarse salt and fresh ground pepper
• 1 can (15 ounces) pumpkin puree
• 4 garlic cloves, peeled
• 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
• 1 teaspoon chili powder
• 8 corn tortillas (6-inch)
• 1 1/2 cups (6 ounces) grated sharp white Cheddar cheese

1. Preheat the oven to 425F.
2. In a medium bowl, combine the chicken and scallions.
3. Season generously with salt and pepper; set aside.
4. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold the top firmly as the blender will be quite full).
5. Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
6. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly.
7. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish.
8. Pour the remaining sauce on top; sprinkle with the cheese.
9. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes.
10. Let cool for 5 minutes before serving.
11. This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

rotisserie chicken, scallions, salt, pumpkin puree, garlic, jalapeno chile, chili powder, corn tortillas, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/enchiladas-with-pumpkin-sauce-383333 (may not work)