Spicy Enchiladas with Pumpkin Sauce

2 cups cooked, skinned, diced chicken

1/2 cup chopped sweet onion

sea salt and lemon pepper

15 ounces pumpkin puree

4 garlic cloves, peeled

1 jalapeno chile, quartered (remove ribs and seeds for less heat)

1 teaspoon chili powder

8 corn tortillas

1 1/2 cups grated sharp white cheddar

Preheat over to 425 degrees. In a medium bowl, combine chicken and sweet onions. Season generously with salt and pepper. Set aside.

In a blender, puree pumpkin, garlic, jalapeno, chili powder 2 1/2 cups waters, 2 teaspoons salt and 1/4 teaspoon pepper until smooth--keeping an eye on the blender top as the blender will be quite full). Pour 1 cup of sauce inthe bottom of an 8-inch square baking dish.

Flash fly tortillas in the scantest of oil and lay flat on work surface. Mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas and place, seam side down, in baking dish.

Pour remaining sauce on top; sprinkle with cheese. Place dish on baking sheet and bake until cheese is golden and sauce is bubbling, half hour or so. Let cool 5 minutes before serving.

I throw in tiny pieces of spice to the pumpkin--used allspice, nutmeg and some cinnamon last night--not so much as to overpower the flavor of the chicken/garlic/thyme but to compliment the pumpkin, creating a nice contrast between the pumpkin/chicken thing. Worked well.

JBelle

Bellemaison

The 'Kan EWA