Free-Form Enchilada Verde

Photo by Marcus Nilsson

Save

Rating

★ ★ ★ ★ ★

Serves 6
Hands-On Time 30 min
Total Time 1 hr 50 min
Nutritional Information
Nutritional Information

Per Serving
- Calories 560 calories
- Fat 20 g
- Sat Fat 11 g
- Cholesterol 50 mg
- Sodium 900 mg
- Protein 21 g
- Carbohydrate 76 g
- Sugar 3 g
- Fiber 9 g
- Iron 2 mg
- Calcium 499 mg
October 2015

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.

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.

Ingredients

4 cups store-bought salsa verde (32 ounces)
18 small corn tortillas
1½ 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

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.
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.