Recipes

Ingredients

• 1 (14.5-ounce) can cream of mushroom soup
• 1 (4-ounce) can diced green chilies
• 5 ounces fresh spinach
• 1/2 tablespoon ground cumin
• 1/4 bunch cilantro, roughly chopped
• 6 ounces sour cream
• Salt and pepper to taste
• 1/2 bunch scallions, diced
• 1/2 pound cheddar cheese, shredded
• 12 (6-inch) corn tortillas

Preparation

1. Preheat oven to 350°F.
2. In a food processor or with a stick blender, puree the soup, green chilies, spinach, cumin, cilantro, sour cream, salt, and pepper until smooth.
3. Assemble the enchilada pie in an oiled 12-inch cast iron skillet or oven-proof casserole dish as follows:
   1. Layer one cup of the soup mixture on the bottom of the pan.
   2. Place 3 corn tortillas on top of the mixture and sprinkle with 1/4 of the shredded cheese and 1/3 of the scallions.
   3. Repeat the process with two more layers of soup mixture, tortillas, cheese, and scallions.
   4. For the top layer, place the last 3 tortillas, the last of the soup mixture, and top with the remaining cheese.
4. 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.

Tips & Notes

Serving Tip: Serve with Mexican or Spanish rice, guacamole and tortilla chops or jicama coleslaw.