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Preheat the oven to 350 degrees F.
Place all of the ingredients for the sauce in a blender and puree until creamy. Season to taste, adding more salt/chipotle peppers/pumpkin as desired. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and sweet potatoes and cook, stirring often, until just softened, about 10-15 minutes. If the potatoes are sticking too much to the pan, add in a splash of water to loosen them.
Add in all of the remaining ingredients except for the cilantro and cook until warm, another 3-4 minutes. Stir in ¼ cup of the enchilada sauce and ¼ cup shredded cheese and stir until cheese is melted into the filling. Season to taste and stir in the cilantro.
Place a thin layer of sauce in the base of a 9x13 casserole dish. Spread a few spoons of the filling into a tortilla, then tightly roll. Place seam down in the prepared casserole dish, then repeat with the rest of the filling/tortillas.
Cover with the rest of the sauce and sprinkle with the remaining cheese.
Lightly tent the enchiladas with foil, then place in the oven for 20 minutes. Remove the foil and let cook another 5 minutes until the cheese is bubbly. Remove from oven, let sit for 5 minutes then serve!