Serves 4 (I usually double the recipe) prep time: 20 minutes Total Time: 1 hour
1/2 roast or rotisserie chicken (cooked), skin removed, meat shredded
6 scallions/green onions, thinly sliced or cooked diced onions
Coarse salt and fresh 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) I removed the ribs and seeds and used 1 chile for a double recipe, fyi
1 tsp chili powder
8 corn tortillas (6 inch)
1 1/2 cups (6 oz) grated sharp white Cheddar cheese
1 Preheat the oven to 425 F. In a medium bowl, combine the chicken and scallions or sauted onions. Season generously with salt and pepper, set aside.
2 In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 1/2 C water (I used chicken broth), 2 tsp salt, and 1/4 tsp pepper until smooth (hold the top firmly as the blender will be quite full. Pour 1 C 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. Let cool for 5 minutes before serving.
Planning ahead: 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).