Serves 6; can be multiplied.
1-1/4 cups cooked brown rice
15 oz canned pumpkin puree
1/2 cup peach salsa, or any favorite salsa
1/2 cup nonfat cottage cheese
1-1/2 tsp ground chipotle powder
Juice of 1/2 lime
2 Tbsp chopped fresh cilantro
1 cup shredded leftover cooked turkey (optional)
Kosher salt and fresh black pepper, to taste
13-oz can mild enchilada sauce
6 8-inch whole wheat tortillas (use corn tortillas for gluten-free)
1 cup grated or shredded Monterey Jack, Mexican blend, or Cheddar cheese (I like reduced-fat four-cheese Mexican blend)
Optional garnishes: diced avocado, sour cream, chopped cilantro, salsa.
Preheat oven to 375F.
In a large mixing bowl, stir together the rice, pumpkin puree, salsa, cottage cheese, chipotle powder, lime juice, and cilantro. If you're adding leftover turkey, do it now. Taste the mixture and add salt and pepper as needed.
In a rectangular casserole dish approximately 9x13 (or smaller, or square, whatever you've got), spread 2 tablespoons of the enchilada sauce in a thin layer.
On the countertop, set out one tortilla. Arrange a big blob of filling (at least 1/4 cup, or more) in a log shape along the end nearest you, and roll the tortilla around the filling. Place seam side down at one end of the casserole dish. Repeat with remaining tortillas and filling.
Pour the rest of the enchilada sauce evenly over the tortillas, and top with all of the grated cheese. Cover the casserole with aluminum foil.
Bake for 25 minutes. Then remove the foil, and bake, uncovered, for an addition 10-12 minutes, until the cheese is melted and slightly bubbly.
Serve hot, with optional garnishes.