Three-Cheese Red Chile Enchilada Pie is the kind of cozy, layered comfort food that brings bold Southwestern flavor to the table with minimal effort. This dish marries tender, sauce-soaked corn tortillas with a trio of melty cheeses, turning classic enchilada ingredients into a rustic, sliceable pie. Every layer offers depth: rich red chile sauce, savory aromatics, and warm spices that come together in a deeply satisfying bake.
What makes this enchilada pie especially irresistible is the combination of cheeses. Cheddar and Monterey Jack melt into a creamy, bubbly filling, while queso fresco adds a salty, crumbly finish. The tortillas soften beautifully as they absorb the sauce, creating that comforting enchilada texture without the fuss of rolling dozens of individual tortillas. With or without added chicken or beef, the flavors stay bold, hearty, and beautifully balanced.
This dish is endlessly adaptable and perfect for busy weeknights, potlucks, or lazy weekends. It slices neatly like a pie once rested, making it ideal for serving a crowd. The toppings—fresh cilantro, green onions, and cool crema—add brightness that complements the warm spices and rich sauce. It’s a true celebration of Southwestern comfort cooking.
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For the most authentic, melt-in-your-mouth texture, dip each tortilla in warm red chile sauce before layering. This small step transforms the entire pie into a soft, saucy, deeply flavorful masterpiece.
Servings and Timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
- 12 corn tortillas
- 2 cups red chile enchilada sauce (homemade or canned)
- 1 cup shredded cheddar
- 1 cup shredded Monterey Jack
- 1 cup crumbled queso fresco (or cotija)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Optional: 1–2 cups shredded cooked chicken or beef
- Optional toppings: cilantro, sliced green onions, crema
Instructions:
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