Enchiladas with Pumpkin Sauce

Serves 4

1/2 roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt
Fresh ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (removed ribs an seeds for less heat, if desired)
1 t chili powder
8 corn tortillas (6 inch)
1/2 cups (6 ounces) grated sharp white cheddar cheese

In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.

In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoon 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 a 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.

Freeze.

Thaw. Bake at 425 degrees for 25 to 30 minutes, until the cheese in golden and the sauce is bubbling. Let cool for 5 minutes before serving.

Source: Everyday Food's Great Food Fast. From the kitchens of Martha Stewart Living.