Preheat oven to 350 F
In a blender, pour all ingredients for enchilada sauce and blend until smooth. Set aside.
In a large skillet, heat olive oil and saute onions, garlic and jalapenos until tender.
Add in Mexicorn and black beans and cook for an additional minute or so.
Add in taco seasoning, pumpkin puree, Rico's Cheese sauce and chicken broth and let simmer covered for 4-5 minutes.
Toss in chicken
In an iron skillet, layer 1 flour tortilla into the bottom, followed by a layer of chicken mixture. Top this layer with a generous amount of enchilada sauce. Add another tortilla on top and complete the layering process until the skillet is full.
Bake in the oven at 350 for about 10-15 minutes, or until completely warmed throughout and sauce is bubbling.
Top with additional enchilada sauce, Ricos cheese sauce and your favorite taco toppings!
Serve immediately and enjoy!