Pumpkin Enchiladas

I will start with a recipe I've made several times and it has turned out excellent each time.

Pumpkin Enchiladas (via Hungry Girl)

Ingredients
*1/3 c. chopped onion
*2/3 c. canned pure pumpkin
*1 1/2 TBsp salsa
*1 tsp taco seasoning
*2 large corn tortillas
* 3/4 c. red enchilada sauce
*1 slice fat-free cheddar cheese (optional)
*1/4 c. shredded fat-free cheddar cheese

Directions
1. Preheat oven to 400 degrees.
2. Saute onions in a medium heat skillet.
3. In a bowl, add pumpkin, salsa, and taco seasoning. Add onions.
4. Warm tortillas for about 15 seconds in the microwave.
5. Lay tortillas flat, side by side. Spread 2 TBsp enchilada sauce onto each one. Place a half-slice of cheese in center of each tortilla. Evely distribute pumpkin mixture between centers of the tortillas.
6. Wrap up tortillas tightly and place them in baking pan seam down. Cover with remaining enchilada sauce.
7. Bake in oven until enchiladas are hot, about 8 minutes.
8. Remove from oven and sprinkle shredded cheese on top.

Special Notes: Instead of canned enchilada sauce, I just water down my taco seasoning sometimes. You can always make this without cheese. I also like to add green onions on top and sometimes I'll add pepper to the pumpkin mixture.

**This mixture makes two servings. Usually, I at least double or triple the recipe to get a whole pan for yummy leftovers.**