Even More Pumpkin

Since it's still October, I continue to embrace the pumpkin revolution all around me (my neighbors are obsessed, too) and tonight I went out on a limb and made Enchiladas with Pumpkin Sauce from my Everyday Food cookbook. Combined with the leftover Pumpkin Bread Pudding with Caramel Sauce from this weekend and Pumpkin Beer, we had a nice little fall dinner.

Well, actually, the food was fine, but the company left something to be desired. Annie declined to nap today and then entered meltdown territory around 4:30, and Jemma was simply unhappy and whiny for reasons of her own. Still, Jason and I were pleased to eat a good dinner at a normal hour and then have the rest of the night free to do dishes, watch the Daily Show, talk more about his possible car options, and just hang out. I'm headed downstairs right now to do just that. But for those adventurous cooks out there, here's the recipe:

1/2 rotisserie chicken, skin removed, meat shredded
4-6 scallions, thinly sliced
1/2 c sour cream
coarse salt and fresh ground pepper
1 can (15 oz) pumpkin puree
4 garlic cloves, peeled
red pepper flakes, to taste
1 t chili powder
8 corn tortillas
1 1/2 c. grated cheddar

Combine chicken, scallions, and sour cream in bowl. Season with salt and pepper, set aside

In a blender, puree the pumpkin, garlic, red pepper, chili powder, 2 1/2 c water, 2t salt, and 1/4t pepper until smooth. Pour 1 c of the sauce in the bottom of an 8x8 square or other shallow baking dish.

Lay the tortillas flat on a work surface; divide the chicken mixture among the tortillas. 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 cheese. Bake at 400 for 25 minutes, until cheese is golden and sauce is bubbling. Let cool 5 minutes before serving.

Can be assembled up to 8 hours ahead of time and refrigerated until ready to bake.