Free-Form Enchilada Verde

Rating: 3.5 stars
194 Ratings
  • 5 star values: 74
  • 4 star values: 30
  • 3 star values: 33
  • 2 star values: 34
  • 1 star values: 23
By Justin Chapple

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
30 mins
total:
1 hr 50 mins
Yield:
Serves 6
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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; fat 20g; saturated fat 11g; cholesterol 50mg; sodium 900mg; protein 21g; carbohydrates 76g; sugars 3g; fiber 9g; iron 2mg; calcium 499mg.
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