A New Spin On Pumpkin Puree

So this past weekend I was in the mood for Mexican, and given that it was Halloween I decided to experiment and make a batch of pumpkin mole enchiladas. They turned out really good, and I've been having them for left overs. I didn't even follow a recipe. I just threw this together and came up with it. I'll make these again.

Dan's Pumpkin Mole Enchiladas

1 Pound Chicken, cooked, cooled & shredded
1 C Pumpkin Puree
2 C Mole
1 C Chicken Stock
1 Onion, chopped
4 Cloves Garlic, minced
1 Red Bell Pepper, chopped
1 Bunch Swiss Chard, chopped
1 Small Can Olives, chopped
1 T Olive Oil
1 T Cumin
1 Pkg Reduced Fat Cream Cheese
Tortillas, flour or corn
Salsa Verde
Shredded Jack Cheese
Salt
Pepper

Roast chicken off in the oven. Cool, shred and set aside. In a large skillet heat olive oil and sauté chopped onion and chard until wilted and caramelized. Add garlic, bell pepper and olives. And cook until soft. About 5 more minutes. Add shredded chicken, pumpkin puree and mole. Stir to combine. Add enough stock to make sauce to desired constancy You may not use entire cup of stock, or you may need more than one cup. Add cumin, salt and pepper to desired taste. Melt cream cheese into mole mixture until well combined.

Let mole mixture cool for 15-20 minutes. Roll about 4 tablespoons in each flour or corn tortilla and place in 9X13 baking dish. Spread some salsa verde over the top and layer with shredded jack cheese. However much you like.

Bake 375 degrees until cheese is melted and brown.