Ingredients
cooking spray
2 ½cupschickencooked, shredded
1 ¾cupspumpkin puree
½tspgarlic powder
½tsponion powder
1tbspchili powder
1tspseasoned salt
½tspkosher salt
8tortillas
2cupsMonterey Jack cheesegrated
1tomatoseeded and diced
½cupblack olivessliced
¼cupcilantro leaves
Preparation
Preheat oven to 425 degrees F. Coat a 9-inch baking dish with cooking spray.
In a blender, puree pumpkin, chili powder onion powder, garlic powder, salt, and kosher salt with water until smooth.
Pour 1 cup of the sauce into the bottom of the baking dish, spread to coat evenly.
Lay the tortillas on a work surface. Spoon the chicken onto half of each tortilla, dividing evenly. Sprinkle the tortillas evenly with cheese.
Roll up tortillas and place seam side down in the baking dish.
Pour remaining sauce on top and sprinkle with remaining cheese cheese. Place the dish on a baking sheet and bake until cheese is golden and sauce is bubbling, 25 to 30 minutes.
Let cool for 5 minutes. Arrange the tomatoes, olives and cilantro on top and serve.
