Enchiladas With Pumpkin Sauce

Ingredients:	1/2 roast or rotisserie chicken, meat shredded 6 scallions, thinly sliced coarse salt and fresh pepper 1 can (15 ounces) pumpkin puree 4 garlic cloves, peeled 1 teaspoon chili powder 8 corn tortillas 1 1/2 cups grated sharp white cheddar cheese
Directions:	1- Preheat the oven to 425ºF. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper;set aside. 2-In a blender, puree the pumpkin, garlic, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8-inch square 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 minutes. Let cool for 5 minutes before serving.