Spicy Enchiladas with Pumpkin Sauce

2-4 Boneless, Skinless Chicken Breasts or 2 large cans Canned Chicken (Sam's Club Style)
6 Scallions, thinly sliced
Course Salt and Ground Pepper
1 can (15 ounces) Pumpkin
4 Garlic Cloves, peeled or 1 teaspoon Dehydrated Garlic
1 Jalapeno Chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon Chili Powder
2-1/2 cups Chicken Broth*
6-8 (6-inch) Corn Tortillas
2 cups grated Sharp White Cheddar Cheese (about 10 ounces)

*If cooking chicken, use reserved broth. If using canned chicken, use canned chicken broth or 2-1/2 cups water and 3 bullion cubes.

1. If using uncooked chicken, clean and remove any fat. Place chicken breasts in a medium saucepan; cover with water. Add 1 Tablespoon dehydrated onions or 1/4 medium onion, chopped. Toss in 4-6 peppercorns. Cook on High heat for 18-20 minutes. Remove from heat, cool and shred. (Strain broth and reserve for later.) Put chicken in a medium bowl. If using canned chicken, drain and put in a medium bowl.
2. Combine chicken and scallions. Season generously with salt and pepper, set aside.
3. In a blender, puree pumpkin, garlic, jalapeno, chili powder and 2-1/2 cups chicken broth, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. If making rolled enchiladas, 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.
5. If making the casserole, layer 3 tortillas on sauce, followed by half the chicken, and 1/3 of the cheese. Next layer 3 more tortillas, the rest of the chicken, the remainder of the sauce and the last of the cheese.
6. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes

Don't be scared to try these. I know pumpkin enchiladas- it doesn't sound too appealing, but they are REALLY GOOD!!! And so fun to make in the fall.