ENCHILADAS WITH PUMPKIN SAUCE

Enchiladas with Pumpkin Sauce image

Yield serves 4

Number Of Ingredients 9

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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 purée
4 garlic cloves, peeled
1 jalapeño 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

Steps:

Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, purée the pumpkin, garlic, jalapeño, 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). Pour 1 cup of the sauce in the bottom of an 8-inch square (or other shallow 2-quart) 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 over the sauce in the baking dish.
Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
planning ahead
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).