Granny's Chicken Enchilada With Pumpkin Sauce
1 1/2 cups shredded cooked chicken
6 scallions, thinly sliced
Coarse salt and ground black pepper
1 (15-ounce) can pumpkin purée
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 (6-inch) corn tortillas
1 1/2 cups grated sharp white Cheddar cheese (6 ounces)
Preheat oven to 425 degrees. In a medium bowl, combine chicken and
scallions. Season generously with salt and black pepper; set aside.
In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups
water, 2 teaspoons salt and 1/4 teaspoon black pepper until smooth. (The blender
will be quite full, so hold the top firmly.)
Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow
2-quart) baking dish.
Lay tortillas on work surface. Mound chicken mixture on half of each
tortilla, dividing evenly. Starting with side covered with filling, roll up each
tortilla into a tight log. Place seam side down over layer of sauce in baking
dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking
sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let
cool for 5 minutes.
St. Kitts-Nevis are two islands located in the northern part of the leeward
group of islands in the Caribbean Sea. The territory consists of the St. Kitts
(Saint Christopher) and Nevis Islands. St. Kitts has a forest covered mountain
range across the central part of the island which reaches the island's highest
point of Mt. Misery, an extinct volcano, while Nevis is a dominated by a central
peak at 985 metres (3,117 feet).