Preheat oven to 350°. Spray 13 x 9-inch baking dish with cooking spray. In food processor, pulse walnuts 15 times or until it resembles the texture of ground meat.
In medium bowl, whisk pumpkin and ⅓ cup water. In large skillet, cook and stir salsa, ground walnuts and ¼ cup pumpkin mixture over medium heat 8 minutes or until walnuts soften. Add kale; cook and stir 2 minutes or until kale is wilted. Makes about 22⁄3 cups.
Spread ½ cup pumpkin mixture in bottom of prepared dish. On microwave-safe plate, stack tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. Working with 1 tortilla at a time, spoon ⅓ cup walnut mixture down center; fold sides of tortilla over filling and place seam side down in prepared dish. Spread remaining pumpkin mixture over enchiladas.
Cover dish tightly with foil; bake 15 minutes. Remove foil; bake 5 minutes or until top is lightly browned.
Serving Size 2 Enchiladas
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.