Ingredients


½ roast chicken or gluten-free rotisserie chicken, skin removed, meat shredded


6 scallions, thinly sliced


Coarse salt and ground pepper


1 – 15 oz. can pumpkin puree


4 garlic cloves, peeled


1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)


1 tsp. McCormick chili powder


8 gluten-free corn tortillas


1 ½ c. grated sharp white Cheddar cheese


Directions


Preheat oven to 425 degrees. In a medium bowl, combine the chicken and scallions. Season generously with salt and pepper; set aside. In a blender, puree the pumpkin, garlic, jalapeno, chili powder, 2 ½ c. water, 2 teaspoons salt, and ¼ tsp. pepper until smooth. Pour 1 cup of the sauce in the bottom of an 8 – inch square baking dish. Lay the tortillas on a work surface; mound the chicken mixture on half of each tortilla, dividing evenly. Roll up each tortilla into a tight log; place seam side down over the sauce in the baking dish. Pour the remaining sauce on top; sprinkle with the cheese. Place the dish on a baking sheet; bake until the cheese is golden and the sauce is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.