This is part of a sponsored collaboration with Vive Mejor and DiMe Media. However, all opinions expressed are my own.

September is always a confusing month to me.  I see the Halloween decorations at the store but it’s 100°F as soon as I step outside.  I’ve been wearing shorts in September but I see no signs of sweater weather.  Pumpkin spice is everywhere including the candles in my home.  I apologetically admit to that as I summon the cooler weather with a strike of a match.

I’m not quite ready to indulge in pumpkin pie just yet but I am ready to make a smoky-sweet sauce to coat my veggie-stuffed corn tortillas. My inspiration was Vive Mejor’s Chipotle Chicken Enchiladas featuring Knorr Chicken Flavor Bouillon and Country Crock Spread.  Instead of using the Alfredo sauce the recipe calls for, I decided to go ahead and make my own sauce with an autumn twist.  A medley of  vegetables replaced the chicken and I topped it with shredded cheese and a sprinkle of fresh cilantro.

If you’ve never had pumpkin puree incorporated in a spicy sauce, then this is the perfect opportunity.  You will love this great tasting dish as a Sunday supper with your friends and family.  It’s also a great make-ahead dish that freezes well for mid-week leftovers and the perfect potluck dish that will impress everyone in the office.

If you’re willing to wait around for autumn a few more weeks, why not do it as you enjoy these chipotle pumpkin vegetable enchiladas for dinner.

Want more ideas? Find your meal inspirations one click away by visiting ViveMejor.com.  Get more help with your menu planning by following the hashtag #MiCocinaViveMejor on social media or follow ViveMejor on Facebook, Twitter and Instagram to take your weekly menu to another level.

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