SPICY ENCHILADAS WITH PUMPKIN SAUCE

This dish can be assembled up to 8 hours ahead of time; refrigerate, covered, until ready to bake (add a few minutes to the cooking time).
1/2 leftover thyme-roasted chicken, skin removed, meat shredded (see notes below)
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
1 jalapeno, quartered (remove ribs and seeds for less heat, if desired)
1 t. chili powder
8 (6 inch) corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 oz)

1. Preheat oven to 425. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 t. salt, and 1/4 t. pepper until smooth. Pour 1 cup of sauce in bottom of an 8 in square pan.
3. Layer tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25-30 minutes. Let cool 5 min before serving.
NOTES: You can cut way back on the amount of chicken by using black beans and mushrooms as a substitution...delicious! I will also leave out the jalapeno if I do not have one and just up the garlic a little. It is also yummy to use the water you boil the chicken in to thin out your sauce. The recipe calls for a thyme roasted chicken, but I boil a few breasts in a pot with a few dashes of thyme and that works fine as well!