Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. In a medium bowl, combine pumpkin, 1 teaspoon cumin, 2 cloves minced garlic and 1/2 teaspoon salt; set aside.
For sauce, in a food processor, combine tomatillos, onion, broth, cilantro, jalapeño and the remaining 1 teaspoon cumin, 2 cloves minced garlic and 1 teaspoon salt. Cover and process until smooth. Place shredded chicken in a large bowl. Add 1/4 cup of the sauce; toss gently to coat.
Lightly coat a 3-quart rectangular baking dish with cooking spray. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Top with 4 tortillas, tearing as necessary to cover entire surface. Top with 1 cup of the pumpkin mixture, half of the chicken mixture, 1/2 cup of the sauce and 1/2 cup of the cheese. Repeat layers. Top with the remaining 4 tortillas, the remaining sauce and the remaining cheese.
Bake, covered, for 20 minutes. Bake, uncovered, about 15 minutes more or until bubbly around the edges. Sprinkle with pumpkin seeds. Let stand for 5 to 10 minutes before serving. If desired, serve with sour cream and salsa.