½ rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
1 can black beans (or 1 ½ cups cooked)
Fresh ground pepper
2 cups pumpkin puree (or 1 15oz. can)
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 tsp. chili powder
8 corn tortillas (6-inch) (I can usually get at least 10 tortillas filled)
1 ½ cup (6 ounces) grated sharp white cheddar cheese
Preheat the oven to 425F. In a medium bowl, combine the chicken, beans and scallions. Season generously with salt and pepper; set aside.
In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 ½ cups water, 2 teaspoons salt, and ¼ 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.
(I fry the tortillas in a little oil before the next step so they are easier to work with. You can also wrap them in a towel and microwave for the same (but less fattening) effect) Lay the tortillas on a work surface; mound the chicken mixture on half of each tortillas, dividing evenly. Roll up each tortillas 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; 25-30 minutes. Let cool for 5 minutes before serving.
I'm not sure why, but this time I wasn't able to serve the individual enchiladas well without them breaking and looking more like a casserole our plates. It didn't look as pretty, but it still tasted great, so just be prepared when you dish it out.