Pumpkin Enchiladas

Preheat the oven to 425ºF. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté the onions and peppers until soft, about 5 minutes.

Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.

Place the chopped jalapeño and garlic in a food processor and pulse to mince. Add the pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.

Pour 1 cup of sauce in the bottom of an 8×13 baking dish. Heat the tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.

Pour the remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted. Garnish with green onions and chopped cilantro.