SPICY ENCHILADAS WITH PUMPKIN SAUCE

2 chicken breasts
6 scallions, thinly sliced (can use regular onions)
1 can drained, rinsed black beans
Coarse salt and 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(6-inch) corn tortillas (I used a lot more than 8)
1 1/2 cups grated sharp white cheddar cheese (can use regular sharp cheddar cheese)

Note: This was a bit "saucy" for us. Next time I will only use/make half the enchilada sauce.

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

In a blender, purée pumpkin, garlic, jalapeño, 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 8-inch square (or other shallow 2-quart) 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.