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!
Ingredients
- 2 cups roasted squash, mashed to a puree (or use canned pumpkin)
- 2 teaspoons canola oil
- 2 cloves garlic, minced
- 1 teaspoon cumin
- nonstick cooking spray
- 2 cups prepared red enchilada sauce
- 12 corn tortillas, 6-inch
- 3 cups chicken or pork, cooked and shredded
- 1 recipe Sautéed Swiss Chard (or other leftover greens)
- 5 ounces monterey jack cheese, shredded (about 1 cup)
Instructions
- Preheat oven to 400°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 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.
Servings: 6
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