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Preheat oven to 400 degrees
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Place diced butternut squash, sliced onoin, jalapeƱo, and poblano pepper in a baking dish and toss with olive oil, cumin and salt and pepper. Combine well. Roast veggies in the one for 40-45 minutes, until it smells wonderful and squash is tender.
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Lower oven temp. to 350 degrees
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Transfer roasted vegetables to a large bowl and add the chicken, 1 cup salsa, beans, corn, and cilantro.
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Prepare baking dish by spreading half of the can of enchilada sauce on the bottom. (I like to use a round dish that fits a tortilla perfectly, but you can use any size and simply cut tortillas into smaller pieces for layering.)
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Cover the enchilada sauce with one layer of tortillas. Top tortillas with 1/2 of the vegetable mixture, then 1/2 cup cheese, and chicken, if using chicken.
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Add one more layer of tortillas, the rest of the vegetables, and then the kale or spinach.
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Top with 1/2 cup cheese, and then drizzle the rest of the enchilada sauce over the top to keep moist.
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Bake at 350 degrees for 20-25 minutes, or until heated through and a little bubbly.
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Let sit for 5 minutes and then serve.