Free-Form Enchilada Verde


Use a jar of store-bought salsa verde to create this delicious enchilada dish (with hardly any effort at all).

Use a jar of store-bought salsa verde to create this delicious Free-Form Enchilada Verde.
Photo: Marcus Nilsson
Hands On Time:
30 mins
Total Time:
1 hrs 50 mins
6 serves


  • 4 cups store-bought salsa verde (32 ounces)

  • 18 small corn tortillas

  • 1 ½ pounds butternut squash, peeled and sliced ¼ inch thick

  • 1 14.5-ounce can black beans, drained and rinsed

  • 3 cups shredded Monterey Jack (12 ounces)

  • Sour cream, chopped cilantro, and sliced pickled jalapeños, for topping


  1. Heat oven to 375° F. Spread 1 cup of the salsa in a 9-by-13-inch baking dish and top with 6 tortillas. Top with 1 more cup of the salsa, a third of the butternut squash, a third of the beans, and 1 cup of the cheese, spreading evenly. Repeat the layering 2 more times, reserving the final 1 cup of cheese. Cover with foil.

  2. Bake for 1 hour, until the squash is tender. Uncover and sprinkle with the reserved 1 cup of cheese. Broil 8 inches from the heat for 2 to 3 minutes, until bubbling and browned in spots. Remove from oven and let stand for 15 minutes. Top with dollops of sour cream and top with the cilantro and jalapeños before serving.

Nutrition Facts (per serving)

560 Calories
20g Fat
76g Carbs
21g Protein
Nutrition Facts
Calories 560
% Daily Value *
Total Fat 20g 26%
Saturated Fat 11g 55%
Cholesterol 50mg 17%
Sodium 900mg 39%
Total Carbohydrate 76g 28%
Total Sugars 3g
Protein 21g
Calcium 499mg 38%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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