Free-form enchilada verde

This is from the magazine “Real Simple” and is like a Mexican lasagna so it’s much easier to assemble and serve

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Serves 6

4 cups (32 oz) store bought salsa verde
18 small corn tortillas
1 & 1/2lbs butternut squash, peeled and sliced 1/4 inch thick
1 14.5oz can black beans, drained and rinsed
3 to 4 cups shredded Monterey Jack cheese
Toppings
Sour cream, chopped cilantro, sliced pickled jalapenos for topping

Heat the oven to 375 F
Spread 1 cup of the salsa verde in a 9 by 13″ baking dish and top with 6 tortillas.
Top with 1 more cup of the salsa, 1/3 of the butternut squash, 1/3 of the beans and 1 cup of the cheese, spreading evenly.
Repeat the layering two more times reserving the final 1 cup of cheese.
Cover with foil
Bake for 1 hour until the squash is tender. Uncover ans sprinkle with the reserved 1 cup of cheese.
Broil 8 inches from the heat for 4 to 5 mins until the topping is bubbly and browned in spots.
Remove and let stand for 15 mins and decorate with the toppings and serve

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