(from Everyday Food)
Prep time: 20 minutes
Total time: 1 hour
½ roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced (or 1 yellow onion, sliced and sautéed until very soft)
Coarse salt and freshly ground pepper
1 can (15 ounces) pumpkin puree
4 garlic cloves, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 ½ cups (6 ounces) grated sharp white Cheddar cheese
1. Preheat the oven to 425°F. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside.
2. 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.
3. 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.
4. 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 to 30 minutes. Let cool for 5 minutes before serving.
This dish can be assembled up to 8 hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake(add a few minutes to the cooking time).