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Chicken Enchiladas with Pumpkin Sauce

Chicken Enchiladas with Pumpkin Sauce

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1 rotisserie chicken pulled apart
6 scallions chopped
6 garlic cloves
1 large can pumpkin
2 1/2 cups water
2 teaspoons chili powder
1 1/2 teaspoons salt
1/8 teaspoon pepper
corn tortillas (6-inch)
shredded cheese
1/2 cup fresh cilantro, chopped (optional)


1. Preheat oven to 450 degrees. Season chicken with salt and pepper and mix with chopped scallions.

2. Puree pumpkin, garlic, water, chili powder, salt and pepper.

3. Pour a small amount of the pumpkin mixture in the bottom of a baking dish. Roll chicken and scallion mixture in tortillas and line pan seam side down.

4. Pour remaining pumpkin mixture on top of tortillas. Cover with cheese. Bake for 20-25 minutes. Let sit for a few minutes before serving. Top with cilantro if you like it.

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