St. Peter Food Co-op • St. Peter, MN for the Co-op Advantage Program
An easy, family-pleasing favorite, or take it to your next gathering.
|6 oz||sour cream|
|1 cn||cream of mushroom soup (14.5-oz)|
|1 cn||green chilies (4-oz, diced)|
|5 oz||spinach (fresh, washed)|
|1⁄2 T||cumin (ground)|
|1⁄4 bn||cilantro (fresh, roughly chopped)|
|salt and pepper (to taste)|
|1⁄2 bn||scallions (diced)|
|1⁄2 lb||cheddar cheese (grated)|
|12||corn tortillas (6-inch)|
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.
Serve with Mexican or Spanish rice, guacamole and tortilla chips
or jicama coleslaw.