Pumpkin Enchiladas

3 Cups Cooked Shredded Chicken
½ Whole Large Sweet Onion (Such As Vidalia), Diced
2 Small Bell Peppers, Diced
2 Tablespoons Butter
½ Cup Grated Cotija Cheese (Or Substitute Parmesan), Divided
Salt & Pepper, To Taste
1 Jalapeño, Seeded And Chopped
2 Cloves Garlic, Peeled And Smashed
1 Cup Pumpkin Puree
1 Teaspoon Chili Powder
½ Teaspoon Cumin
¼ Teaspoon Oregano
¾ Cup Plain Low-Fat Greek Yogurt (I Like Chobani)
½ Cup Unsalted Chicken Stock
8 Small Corn Tortillas
1 Cup Grated White Cheddar Cheese
Sliced Green Onions, For Topping
Chopped Cilantro, For Topping
Preheat oven to 425. Melt butter in a skillet over medium heat. Add onion and bell peppers. Sauté until soft, about five minutes.
Place shredded chicken in a large bowl. Add sautéed onion and peppers, ¼ cup of Cotija, and salt and pepper to taste. Mix to combine and set aside.
Place chopped jalapeño and garlic in a food processor and pulse to mince fine. Add pumpkin puree, chili powder, cumin, oregano, Greek Yogurt, and chicken stock. Pulse to combine.
Pour one cup of sauce in the bottom of an 8×13 baking dish.
Heat tortillas in the microwave for 45 seconds, until they are warm and pliable. Spoon about ½ cup of chicken mixture onto each tortilla. Roll up each tortilla and lay them in the pan, seam side down.
Pour remaining sauce over the tortillas. Top with grated cheddar, remaining ¼ cup Cotija (or Parmesan), and bake for 25-30 minutes, or until cheese is melted.
Garnish with green onions and chopped cilantro.