Preheat oven to 375

In a blender, add the Enchilada Sauce ingredients and blend. Pour into a large bowl and set aside.

In a large skillet set to medium-low, add the olive oil, scallions, and kale and saute for about 5-7 minutes. Add a dash of salt and pepper and mix.

Then, add in the shredded chicken, sour cream, and cream cheese. Mix well until the sour cream and cream cheese is melted into the chicken creating a creamy mixture. Turn heat off and remove from heat.

In an 8X8 dish, spray or lightly grease. Add about 1/4 cup of the sauce and spread out evenly.

Dip each tortilla into the pumpkin enchilada sauce and layer the bottom layer. They may overlap. (I ended up using about 3 tortillas per layer and cutting one to fit) It doesn't have to fit perfectly just as long as the bottom is covered.

Next, spread the chicken mixture on top. Add about 1/4 cup of the shredded cheese.

Then, dip another couple of tortillas into the enchilada sauce and create another layer. Add the remaining chicken, then the cheese.

Add one more layer of the tortillas dipped in the enchilada sauce. Add a layer of cheese then the sliced olives.

Cover with foil or parchment paper and bake for about 30-35 minutes.

Serve with cilantro, sour cream, cabbage, radishes, and/or sliced avocado.