Pork and Squash Enchilada Bake

Think of this recipe as a template for whatever leftovers you have in your fridgesauteed 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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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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