Green Enchilada Pie

Serving size:
 4 Servings


    • 1⁄4 bn
    • cilantro (fresh, roughly chopped)
    • 1⁄2 T
    • cumin (ground)
    • 5 oz
    • spinach (fresh, washed)
    • 6 oz
    • sour cream
    • 1 cn
    • green chilies (4-oz, diced)
    • 1 cn
    • cream of mushroom soup (14.5-oz)
    • salt and pepper (to taste)
    • 1⁄2 bn
    • scallions (diced)
    • 1⁄2 lb
    • cheddar cheese (grated)
    • 12
    • corn tortillas (6-inch)
10 minutes
Ready in
10 minutes


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

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


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.