Preheat your oven to 350°F (175°C).

In a medium mixing bowl, combine pumpkin puree, chili powder, ground cumin, ground coriander, ground cinnamon, chicken broth, and Greek yogurt. Stir until smooth.

Spread 1 cup of pumpkin sauce on the bottom of a 9 x 13-inch casserole dish.

Cube sweet potato and steam in a microwave-safe bowl with water for 3-5 minutes until fork-tender.

In a separate bowl, mix sweet potato, shredded chicken, diced green chiles, and half of the Mexican-style cheese. Stir in ½ cup of pumpkin sauce.

Warm corn tortillas slightly, spoon filling into each, roll tightly, and place seam-side down in the casserole dish.

Pour remaining pumpkin sauce over the enchiladas, then sprinkle with remaining cheese.

Bake for 25 minutes, or until cheese is melted and bubbly.

Garnish with fresh cilantro and serve.