Enchiladas with Pumpkin Sauce

I've made these enchiladas a million times and everyone seems to love them. I usually saute' some zucchini and top with Mexican cheese, and make a salad to go with it. I thought this was a good one with Fall almost here!!! Yay!

Serves 4-6
1 rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder

corn tortillas (6-inch)
1 1/2 cups grated sharp white cheddar cheese (6 ounces)

handful of roasted pepitas (totally optional, but good addition!)

Directions
1. Preheat oven to 425 degrees. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
2. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
3. Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. (hint: If your tortillas are cold or a little dry, just heat them up in the microwave and they will be soft and pliable.)
4. Pour remaining sauce on top; sprinkle with cheese. If using pepitas, sprinkle on top. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.