Spicy Enchiladas with Pumpkin Sauce

Oh, Martha.  You've really done it this time.  Or maybe your legions of staff members are to blame.  Whatever the case, these enchiladas are ah-maz-ing.  Swapping out the traditional red sauce with a savory pumpkin sauce is both unexpected and delicious.  And nutritious.  If you ignore all the cheese.  Behold:

(fun with Photoshop®)

The recipe was originally published in Everyday Food, but may now be found on Martha's site here.  I cut the recipe in half, using a leftover rotisserie chicken and monterey jack cheese instead of white cheddar.  Next time I might use either more jalapeno or pepper jack cheese (or both), since the enchiladas weren't as spicy as I had hoped.  A look inside:

My enchiladas lost all structural integrity once baked, making it especially difficult to serve in one piece.  The corn tortillas I purchased were rather thin, and I ignored my initial idea to double up on the tortillas while rolling them up.  They "became one" with the pumpkin sauce, which wasn't necessarily a bad thing--just unlike the solid restaurant enchiladas I'm used to.