Chicken Enchiladas with Pumpkin Sauce

There are many recipes for enchiladas with pumpkin sauce out there. I combined one from Martha with one from Cheeky Kitchen blog and my own modifications. The end product was excellent.

I cooked a sliced onion in butter until slightly browned and then added about 2 cups of cooked, diced chicken and some garlic salt. I placed about 1/3 cup of this mixture in a tortilla, added shredded cheese and chopped tomatoes and rolled it up. My 9 x 13 inch pan held 10 enchiladas. The sauce consisted of 1 cup each pumpkin puree, heavy cream and chicken broth, 1/2 tsp each of cinnamon, nutmeg and cumin plus salt and pepper to taste. Whisk together in a bowl and spread over enchiladas. (I didn't use all the sauce.) Sprinkle with more shredded cheese and bake in a 425 degree F oven for 20 - 25 minutes. Yum!