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Ingredients
For 4 Serving(s)
green-enchilada-pie
- 1/4 bn cilantro
- 1/2 T cumin
- 5 oz spinach
- 6 oz sour cream
- 1 cn green chilies
- 1 cn cream of mushroom soup
- salt and pepper
- 1/2 bn scallions
- 1/2 lb cheddar cheese
- 12 corn tortillas
Green Enchilada Pie Directions
- 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.