Spicy Enchiladas with Pumpkin Sauce

Spicy enchiladas with pumpkin sauce
Serves 4-6
3 c leftover cooked chicken, shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 oz) pumpkin purée
4 garlic cloves, peeled
1 tsp chili powder
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired) -- use two if you like spicier foods
8 (6") corn tortillas (average all brands: 360 calories, 4 g fat, 4 g fiber)
1.5 c shredded FF or soy cheddar cheese (6 ounces)

Preheat oven to 425°. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2.5 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 a 9 x 13" baking dish. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. 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.