Pumpkin Enchiladas

1. Preheat oven to 350F. Slice garlic bulb horizontally, so all cloves are halved and exposed. Drizzle each half with salt, pepper, and 1 Tablespoon olive oil, and wrap loosely in aluminum foil. Roast in the oven for about an hour, or until garlic is soft and sweet. While garlic roasts, assemble and prepare remaining ingredients. During the last ten minutes of cooking, toast the pumpkin seeds on a dry cookie sheet.

2. Heat 2 Tablespoons of olive oil in a skillet over medium heat and add onions. Cook, stirring occasionally, until onions caramelize, 10-15 minutes. Remove from heat and set aside.

3. When garlic is tender and browned, squeeze all the cloves out of the bulb and smash them into a smooth paste. Mix with the pumpkin puree until completely combined. Add salt and pepper to taste. Other additions might include a sprinkle of cinnamon or a squeeze of lime juice.

4. Spray a 9×9 inch glass baking dish with cooking spray, then spread about 1/2 cup of mole sauce evenly over the bottom of the dish. The oven should still be preheated to 350F.

5. To assemble the enchiladas, spread about 1/3 cup of pumpkin mixture along one edge of a tortilla. Add a few tablespoons each of caramelized onion and cheese. Roll up tightly, but be careful not to squeeze mixture out of the open edges of the tortilla.

6. Fit the rolled enchiladas tightly into the baking dish and top with the remaining mole sauce and additional crumbles of cheese. Bake for 30 minutes or until sauce is bubbling and filling is very hot. Garnish enchiladas with chives and toasted pumpkin seeds. Serve with sour cream and sliced avocados or guacamole, if desired.