Pumpkin Chicken Enchildas

Pumpkin Enchiladas




2 - 3 cups cooked, shredded chicken (I used slow cooker chicken)

1/2 white onion, chopped

1 teaspoon sea salt

1/4 teaspoon ground pepper

2 cups water

      ground pepper to taste

2 cups water

1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

4 cloves garlic, minced

1 jalapeno, chopped

1 teaspoon chili powder

6 (8-inch) flour tortillas

1-1/2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 425 degrees.
2. In a small skillet sprayed with nonstick spray, over medium heat cook the chopped onion until translucent, about 5 minutes. Stir in the chicken, remove from heat and set aside.
3. In a small bowl mix together the pumpkin, garlic, jalapeno, chili powder, water, sea salt, and pepper. Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. Lay tortillas on a work surface and spoon the chicken mixture on half of each tortilla, dividing evenly. Spoon a little pumpkin sauce onto each tortilla, top with a sprinkle of cheese. Roll up the tortillas and place, seam side down, in the baking dish.
5. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake in the preheated oven for 25-30 minutes or until cheese is golden and sauce is bubbling. Let cool 5 minutes before servin