Preheat the oven to 400°F.
Add the rice, oil, 2 cups of water and a pinch of salt to a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes, or until the grains are tender.
Toss the butternut squash with 1 tablespoon olive oil on a baking sheet and roast for 20 minutes, or until it begins to brown.
Place the ancho chile in the oven to toast for 5 minutes. Combine all of the sauce ingredients except the cilantro and lime in a saucepan. Bring to a simmer and cook for 20-30 minutes, until flavorful. Remove from heat and stir in the cilantro and lime juice. Purée with a regular or immersion blender.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet. Add the kale, garlic, and chile flakes and cook, stirring, until the kale wilts. Season with salt and pepper.
In a large bowl, combine the butternut, kale, queso fresco and goat cheese.
Lay the tortillas on a work surface, fill each with butternut filling, and roll closed. Arrange the rolled enchiladas in a baking dish with sides, seam side down.
Cover the enchiladas with the sauce and mozzarella and bake for 10-15 minutes, until heated through and soft.
To serve, divide the rice between plates. Add two enchiladas each and sprinkle with pumpkin seeds.