In anticipation of my weekend journey to San Diego, I threw together some chicken enchiladas late last week. Truth be told, it was an exercise in convenience more than anything -- I had leftover canned pumpkin from my Halloween cookies and no idea how to use it up. (Pumpkin pie, you say? Ick, I say!)
Then I remembered a recipe I spied several months back that paired chicken enchiladas with a pumpkin sauce. One Google search later, I found the recipe. I modified it slightly, adding some thinly sliced zucchini to the chicken and scallions that're stuffed inside the corn tortillas. It was a healthy way to add bulk and flavor without adding calories.
The dish was a success -- it took about an hour from start to finish (hint: buy a rotisserie chicken or cooked breast meat from the deli aisle). The sauce had a good amount of zing, and the combination of chicken, soft zucchini, and earthy pumpkin was like throwing on flannel PJs and fuzzy slippers and digging into a great book on a cold night.