Pumpkin Enchiladas

Directions

1. 1
   1.
2. 2
   Preheat oven to 350F.
3. 3
   Slice garlic bulb horizontally, so all cloves are halved and exposed.
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   Drizzle each half with salt, pepper, and 1 Tablespoon olive oil, and wrap loosely in aluminum foil.
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   Roast in the oven for about an hour, or until garlic is soft and sweet.
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   While garlic roasts, assemble and prepare remaining ingredients.
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   During the last ten minutes of cooking, toast the pumpkin seeds on a dry cookie sheet.
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   2.
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   Heat 2 Tablespoons of olive oil in a skillet over medium heat and add onions.
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    Cook, stirring occasionally, until onions caramelize, 10-15 minutes.
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    Remove from heat and set aside.
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    3.
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    When garlic is tender and browned, squeeze all the cloves out of the bulb and smash them into a smooth paste.
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    Mix with the pumpkin puree until completely combined.
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    Add salt and pepper to taste.
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    Other additions might include a sprinkle of cinnamon or a squeeze of lime juice.
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    4.
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    Spray a 9x9 inch glass baking dish with cooking spray, then spread about 1/2 cup of mole sauce evenly over the bottom of the dish.
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    The oven should still be preheated to 350F.
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    5.
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    To assemble the enchiladas, spread about 1/3 cup of pumpkin mixture along one edge of a tortilla.
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    Add a few tablespoons each of caramelized onion and cheese.
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    Roll up tightly, but be careful not to squeeze mixture out of the open edges of the tortilla.
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    6.
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    Fit the rolled enchiladas tightly into the baking dish and top with the remaining mole sauce and additional crumbles of cheese.
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    Bake for 30 minutes or until sauce is bubbling and filling is very hot.
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    Garnish enchiladas with chives and toasted pumpkin seeds.
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    Serve with sour cream and sliced avocados or guacamole, if desired.