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Chicken Enchiladas with Pumpkin Sauce

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1/2

Thyme-roasted chicken with potatoes

4 cloves

Garlic

1

Jalapeno chile

1 can

Pumpkin puree

6

Scallions

1 tsp

Chili powder

1

Salt and ground pepper, Coarse

8

Corn tortillas (6-inch)

1 1/2 cups

White cheddar cheese, grated sharp