Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Begin by making the pumpkin sour cream sauce: In your food processor or blender combine pumpkin puree, tomato sauce, sour cream, chili powder and garlic cloves and puree until smooth. Taste and season with salt and pepper; set aside.

Place 3 cups of shredded chicken in a large bowl and add a little less than half of the pumpkin sour cream sauce to it, toss chicken to coat; set aside remaining pumpkin sauce.

Preheat oven to 375 F. Spray a 9×13 baking dish with nonstick cooking spray and spread a thin layer of the remaining pumpkin cream sauce on the bottom of pan.

Heat a large non-stick pan over medium heat and add olive oil. Once it’s hot add onion and minced garlic and cook until onions begin to soften. Add black beans, jalapeno, tomato sauce, chili powder, cumin, red pepper flakes, salt and pepper. Stir and bring to a slight boil, then reduce heat to medium low, stir consistently and let the mixture simmer for 5 minutes while sauce thickens. Then remove it from the heat.

Next warm the tortillas in the microwave for about 30 seconds so they are easier to roll. Lay out the tortillas on your work surface, next to your prepared baking dish.

Then, place about ¼ cup of the black bean mixture on each tortilla. Next take about ¼ cup of the chicken and pumpkin cream mixture and place it on top of the beans. Sprinkle 1-2 tablespoons of colby jack cheese in each tortilla. Roll up each tortilla and place it seam side down in the baking pan. Spread the rest of the reserved pumpkin cream sauce over the top and then sprinkle with the remaining cheese.

Bake for 20-30 minutes until cheese is melted and edges of tortillas begin to turn golden brown.

Top with sour cream, Greek yogurt, diced avocado, or chopped fresh cilantro.

Makes about 8 servings, 2 enchiladas per serving.