Green Enchilada Pie

Serving size:
 4 Servings

Ingredients

    • 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)
Prep
10 minutes
Ready in
10 minutes

Description

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

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.

Course: