Layered like lasagna, this enchilada casserole is easy and delicious. Great with a side of rice and a dollop of guacamole.
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
Instructions:
- Preheat oven to 350°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:
- Layer one cup of the soup mixture on the bottom of the pan.
- Place 3 corn tortillas on top of the mixture and sprinkle with 1/4 of the shredded cheese and 1/3 of the scallions.
- Repeat the process with two more layers of soup mixture, tortillas, cheese, and scallions.
- For the top layer, place the last 3 tortillas, the last of the soup mixture, and 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.
Serving Suggestion:
Serve with Mexican or Spanish rice, guacamole and tortilla chips or jicama coleslaw.
