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Green Enchilada Pie

Prep time
10 mins

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 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)


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.