I had no clue how to answer your email, so here it is. It is from MS Everyday Food mag, May 2004.
ETA: 3 cups leftover chicken (shred)
6 scallions, sliced any which way
Coarse salt and ground pepper
1 can pumpkin purée (15 oz. or 1 3/4 cups)
4 garlic cloves, peeled
1 jalapeño chile, quartered (remove ribs and seeds for less heat, if desired) -can add more if you like spicy
1 tsp chili powder
8 (6") corn tortillas
1.5 c grated sharp white cheddar
Preheat oven to 425°. In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2.5 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth- be careful about blender flowing over. Pour 1 cup of sauce in the bottom of an 9 x 13" baking dish.
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.
Pour remaining sauce on top; sprinkle with cheese. 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.