Chicken Enchiladas with Pumpkin Sauce

I know...sounds weird, but really, it's quite tasty...and it's a great way to use left over pumpkin puree.  This is my favorite way to make enchiladas, and one of my favorite things to do with shredded chicken.

This recipe was adapted from a Martha Stewart recipe I've been making for years.

1/2 leftover Roast Chicken skin removed, meat shredded
6 scallions, thinly sliced (or a 1/4 of a small onion chopped)

1 can white beans (drained and rinsed)

1 cup chopped spinach or kale
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
18 corn tortillas
1 1/2 cups grated sharp white cheddar cheese (6 ounces)

Preheat oven to 425 degrees. In a medium bowl, combine chicken, scallions(or onions), beans, and spinach. Season generously with salt and pepper; set aside.

 In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 9 x 13 inch pan (or other shallow baking dish).

 

When I make enchiladas, I like to do it the lazy way.  So, instead of rolling the tortillas, I layer.  

Lay six tortillas on top of the sauce.  Then place half of the chicken mixture on top of the tortillas and pour another cup or two of sauce on top of the chicken.  Repeat, one more time.  Finish with tortillas on top.

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.