Pineapple Chipotle Harvest Enchiladas

Sauce-

2 cups cherry tomatoes

1 ½ cup pumpkin puree

2  T avocado oil

4 T Spiva Cooking Pineapple Chipotle Rub

4 oz Chevre goat cheese

Filling-

2 cups shredded chicken

1 ½ cups broccoli, chopped small

1 ½ cups winter squash, chopped small

1 T avocado oil

Kosher salt and freshly ground pepper, to taste

Assembly-

8 taco sized tortillas (we like Siete brand)

1 cup shredded Manchego cheese

1. Make the sauce. Heat the 2 T oil in a small pot and add the cherry tomatoes. Allow to cook for a few minutes until they begin to become aromatic. 
2. Stir in the Pineapple Chipotle rub and toast for about 30 seconds, then add the pumpkin puree. 
3. Reduce the heat to low and allow to cook for 10-15 minutes, until it has thickened a bit and the tomatoes are broken down. 
4. Stir in the chevre goat cheese and set the sauce aside.
5. Preheat the oven to 400 degrees F. 
6. Toss the broccoli and winter squash together with the 1 T oil and season with salt and pepper. 
7. Place on a sheet pan and roast in the open until tender. 
8. Mix the shredded chicken and the roasted vegetables together with a few spoonfuls of sauce, until combined and coated with a thin layer of sauce.
9. Pour a little sauce in the bottom of a 8×8 baking dish.
10. Heat the tortillas one by one, and fill them with a scoop of the filling. Roll up the tortilla and place in the baking dish closely together. 
11. Once all the tortillas are in the baking dish, pour the remaining sauce over the top. Sprinkle the shredded cheese on top.
12. Bake for 25-30 minutes until the top is golden and melted and the sides are bubbling. 
13. Allow to cool for 10-15 minutes before serving.