Pork and Squash Enchilada Bake

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Think of this recipe as a template for whatever leftovers you have in your fridge … sauteed greens, squash or root veggies, beans, pork or chicken. They all adapt beautifully to this dish. Enjoy a small slice for breakfast topped with a fried egg, or for lunch or dinner with a dab of sour cream and salsa and a dribble of hot sauce. It’s a GREAT gathering dish!

2 cups roasted squash, mashed to a puree (you could also use canned pumpkin)
2 teaspoons canola oil
2 cloves garlic, minced
1 teaspoon cumin
Nonstick cooking spray
2 cups prepared red enchilada sauce
12 (6-inch) corn tortillas
3 cups shredded chicken or pork
1 recipe Sauteed Swiss Chard (or other leftover greens)
5 ounces monterey jack cheese, (1 cup, shredded)

Preheat oven to 400 degrees F. Mix squash with canola oil, garlic and cumin.

Spread 1/2 cup sauce in the bottom of a 9×13 baking dish coated with cooking spray. Top with 4 tortillas, tearing as needed to fill in any gaps. Top with 1 cup squash, half the pork and chard, 3/4 cup sauce and 1/3 cup cheese. Top with 4 more tortillas, remaining 1 cup squash, remaining pork, 1/2 cup sauce and 1/3 cup cheese. Top with remaining 4 tortillas, sauce and cheese.

Cover and bake at 400 F for 20 minutes. Uncover and bake an additional 10 minutes, or until hot and tortillas are golden brown around the edges. Let stand 5-10 minutes before slicing.

Serve with sour cream and salsa, if you like.

Serves 6-8

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  • Melanie

    Have you made this recipe with Verde sauce instead of red sauce? Looks delicious!