Free Form Enchilada Verde
Free Form Enchilada Verde – A casserole made out of enchiladas is one of the tastiest things and the easiest things you can make (there’s no need to fill and roll individual enchiladas).
Store-bought salsa verde, available in the international aisle of most supermarkets, is a fantastic shortcut ingredient that packs a big dose of flavor.
Sliced butternut squash bakes in with the tortillas, salsa, beans, and cheese until it’s tender.
Just before serving, even more cheese is added, and the whole casserole is broiled, making for a layer of warm crispy Monterey Jack.
Everything gets topped with sour cream, cilantro, and jalapeños for a little zest.
It’s one of the easiest enchilada dishes you’ll ever make, but don’t let the simple ingredient list fool you as you can get incredible flavor when building this green sauce from scratch.
Free Form Enchilada Verde Recipe
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.
Free Form Enchilada Verde Ingredients
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
