Jessica's Spicy Pumpkin Enchiladas

Contributed by: Jessica Griffith

Pumpkin enchiladas: I don't make mine particularly spicy but this is a very flexible recipe. You can use any combination of meat and beans for the filling or just beans if you prefer vegetarian enchiladas. This is a good way to use up leftover cooked beans, pot roast, roast chicken, even turkey.

 modified from Everyday Food; May 2004 

Ingredients: 

Sauce:

• 1 15 ounce can pumpkin puree 
• 2-4 garlic cloves, peeled 
• 1 jalapeno, quartered (you can omit this, or take out the seeds and ribs for less heat) 
• 1 tsp. chili powder
• 2 1/2 cups water
• 2 tsp. salt
• 1/4 tsp. black pepper
• 8-12 corn tortillas (flour will turn gummy in this recipe)
• 3/4 cup grated sharp white cheese (3 ounces)

Filling:

• 1/2 cup chicken
• 1 1/2 cups pinto beans (about one can) 
• 1/2 cup nonfat plain yogurt
• 1 chipotle pepper in adobo sauce (optional)
• 2 green onions
• 1/4 cup red bell pepper, or more to taste

Instructions:

1. Preheat oven to 425. 
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, water, salt and black pepper until smooth. (Hold blender top firmly as blender will be quite full. You also can use a food processor.) Pour 1 cup of the sauce into the bottom of a baking dish. I use a 9X13 and make more filling and about 12 enchiladas. 
3. If you want the tortillas to break a little less, dip them in simmering water or heat briefly in microwave before filling. Place a couple of spoonsful of filling in a tortilla and roll up; place seam side down in baking dish. 
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet, if you're worried about it spilling over. Bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool five minutes before serving.

Notes from Kate: Yay for pumpkin season! I love fall and love pumpkin-foods. I may or may not have purchased a six-pack of pumpkin purée from Costco, so it's a safe bet that we'll make these some time soon.