Pre-heat oven to 350 F. Lightly spray a 9×13″ casserole dish with cooking spray.
In a large skillet, combine all of the ingredients down to the chicken broth and simmer on low heat for approximately 10 minutes or until the peppers have softened and most of the broth has evaporated.
Meanwhile, add all of the ingredients from the pumpkin enchilada sauce in a food processor and pulse until a smooth sauce is reached.
Place about 1/3 cup of the chicken and bean mixture on to each tortilla and roll. Place seam-side down in the prepared dish. Pour the pumpkin enchilada sauce over the tortillas and bake for 20 minutes. Sprinkle the cheese over the top of the pumpkin sauce and cook for an additional 5 to 7 minutes, until the cheese has melted.