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Green Enchilada Pie

Yield
Servings
Prep time
10 mins
Course
Entrée
Source

St. Peter Food Co-op • St. Peter, MN for the Co-op Advantage Program

Description

An easy, family-pleasing favorite, or take it to your next gathering.

Ingredients

6 ozsour cream
1 cncream of mushroom soup (14.5-oz)
1 cngreen chilies (4-oz, diced)
5 ozspinach (fresh, washed)
1⁄2 Tcumin (ground)
1⁄4 bncilantro (fresh, roughly chopped)
  salt and pepper (to taste)
1⁄2 bnscallions (diced)
1⁄2 lbcheddar cheese (grated)
12 corn tortillas (6-inch)

Instructions

Preheat oven to 350 degrees F. In a food processor or with a stick blender, puree the soup, green chilies, spinach, cumin, cilantro, sour cream, salt and pepper until smooth. Assemble the enchilada pie in an oiled 12-inch cast iron skillet or oven-proof casserole dish as follows:
a. Layer one cup of the soup mixture on the bottom of the pan.
b. Place 3 corn tortillas on top of the mixture, sprinkle with 1⁄4
of the shredded cheese and 1/3 of the green onions.
c. Repeat the process with 3 more layers of soup mixture,
tortillas, cheese and green onions.
d. Top with the remaining cheese.
Bake in the oven for 25-30 minutes. The sauce will be bubbly and
the cheese golden brown. Let rest for 10 minutes before slicing.

Notes

Serve with Mexican or Spanish rice, guacamole and tortilla chips
or jicama coleslaw.