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oldtimeydave
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Preheat the oven to 350°F.
Add the olive oil to a large skillet over medium-high heat.
Once warm, add the onions and bell peppers.
Cook for 5-7 minutes then add the chorizo, or soyrizo, and cook for an additional 4-6 minutes, then set aside.
Prepare the sauce by adding the chopped tomato, pumpkin puree, garlic, jalapeños, tomato sauce, green chilies, cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg to a blender or food processor and puree.
Now get everything lined up on your countertop, the sauce, chorizo, tortillas and cheese.
Cover the bottom of a 9 inch x 13 inch baking dish with a thin layer of sauce.
Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
Spoon a small amount of the chorizo mixture into the middle and top with a sprinkle of cheddar cheese.
Roll the tortilla up, then repeat the above 5 more times.
Take any remaining sauce and pour it over the top.
Top the enchiladas with the remaining cheddar cheese.
Place in the oven and bake for 15-20 minutes.
Remove from the oven and top with the optional toppings of your choice.