Spicy Enchiladas with Pumpkin Sauce

This was a wildly appropriate dinner on Halloween!  I made it before I went to work, covered and refrigerated it for about 6 hours.  Since it was cold, I put the dish, uncovered, in the oven while it was preheating and then called it done when I could see the center bubbling.  Very good!

This is a modified recipe of Martha's which you can find here

Spicy Enchiladas with Pumpkin Sauce

1½ cups skinless, shredded leftover chicken

6 scallions, thinly sliced

3/ 4 cup cooked brown rice

Coarse salt and ground pepper

1 can (15 ounces) pumpkin puree

1 1/2 cups water

4 cloves garlic, peeled

1 can (4-oz) green chilies

1 teaspoon chili powder

6 - 8 corn tortillas (6-inch)

      1 ½  cups grated Monterey Jack cheese (6 ounces) divided

1. In a medium bowl, combine chicken, scallions. Rice and ¼ cup cheese. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, green chilies, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper until smooth.  Remove ½ cup and add to chicken mixture.  Add  1 1/2 cups of water and blend again.  Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving. 
5. Note to self:  must use cheap and flavorful corn tortillas not the more expensive corn and wheat Artisan tortillas!