1. Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.

2. In medium bowl, whisk pumpkin and 1/3 cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 2-2/3 cups.

3. Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon 1/3 cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.

4. Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.

Chef Tip: Serve enchiladas garnished with chopped fresh cilantro and/or crumbled cotija cheese. Pump up the Protein: Use leftover rotisserie chicken, or brown some ground turkey while the walnut mixture cooks to include in the filling.

• 18 g Fat
• 2 g Saturated
• 0 mg Cholesterol
• 350 mg Sodium
• 45 g Carbohydrates
• 8 g Fiber
• 5 g Sugars
• 0 g Added Sugars
• 9 g Protein