Pumpkin Enchiladas

Pumpkin Enchiladas

1 sweet onion, diced
1 tablespoon garlic, minced
1 jalapeno, diced
2 Tbs butter
2 cups chicken, cooked and diced
green chilies (4 oz)
1 can pumpkin (15 oz)
1 cup heavy cream
1/2 cup chicken broth
1 teaspoon chili powder
2 teaspoons cumin
dash of salt & pepper
10 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup green onions
Cilantro (optional)
In a saucepan, melt the butter over medium heat, add onion. Sauté until brown and caramelized, about 5 minutes. Then add in garlic and jalapeno and cook until fragrant about 1 minute. Add the chicken and green chilies to the pan, mix well and remove from heat.
In a large bowl, whisk together the pumpkin, cream, broth, chili powder, cumin, salt and pepper.
Spoon chicken mixture into the tortilla’s, rolling them tightly and placing in a medium-sized baking dish seam side down. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions!