Three-Cheese Red Chile Enchilada Pie

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a deep pie dish or a 9-inch baking pan.
2. In a skillet, heat the olive oil and sauté the diced onion until softened. Add the garlic and cook briefly. Stir in the cumin, chili powder, oregano, and optional meat. Remove from heat.
3. Warm the corn tortillas slightly so they become pliable.
4. Spread a thin layer of red chile sauce across the bottom of the baking dish.
5. Layer 3–4 tortillas, add a portion of the onion mixture (if using), sprinkle a mix of all three cheeses, and drizzle with more chile sauce.
6. Repeat the layers until all ingredients are used, finishing with tortillas, sauce, and a generous layer of cheese on top.
7. Bake for 25–30 minutes, until bubbling and golden around the edges.
8. Allow the pie to cool for 10 minutes so it sets. Slice like a traditional pie.
9. Garnish with cilantro, green onions, and crema before serving.

Variations

• Add roasted poblano peppers for a smoky layer of flavor.
• Use pepper jack for an extra spicy kick.
• Replace chicken with seasoned black beans for a vegetarian version.
• Mix a little red chile sauce into the cheese layers for added richness.

Tips

• Dip each tortilla in warm red chile sauce before layering for an ultra-soft, authentic enchilada texture.
• Let the pie rest before slicing—it holds together beautifully once set.
• Use freshly shredded cheese for superior melt and flavor.
• Serve with rice and beans to round out the meal.