Three-Cheese Red Chile Enchilada Pie Recipe – A Warm Hug in a Dish

There’s something truly magical about the aroma of baked enchiladas wafting through the kitchen. It’s one of those comforting scents that feels like a warm hug waiting at the end of a long day. As I pull my Three-Cheese Red Chile Enchilada Pie from the oven, memories of family dinners come flooding back — laughter ringing around the table, delicious conversation, and the delight in every cheesy bite. This is not just food; it’s heart and soul wrapped in corn tortillas, and I can’t wait to share this recipe with you.

Why You’ll Love It

• Quick and easy to make, perfect for busy weeknights
• Comforting homemade flavor that warms the heart
• Made with simple ingredients you probably already have
• Great for any occasion, whether a family dinner or a potluck
• Always a crowd-pleaser that leaves everyone asking for seconds

Ingredients You’ll Need

• 12 corn tortillas
  These are the backbone of the pie — soft and warm, they hold everything together.
• 2 cups red chile enchilada sauce
  This sauce brings the essential flavor punch!
• 1 cup shredded cheddar cheese
  For that gooey, melty goodness that makes enchiladas so irresistible.
• 1 cup shredded Monterey Jack cheese
  This adds a creamy layer that complements the cheddar perfectly.
• 1 cup crumbled queso fresco or cotija
  A sprinkle of this takes the flavor to new heights.
• 1 tbsp olive oil
  Use this to sauté the onions — it adds a nice depth of flavor.
• 1 small onion, diced
  The sweet, caramelized onion becomes a lovely flavor base for the pie.
• 2 cloves garlic, minced
  Fresh garlic gives it that extra flavor boost!
• 1 tsp cumin
  A warm spice that brings depth and earthiness.
• 1 tsp chili powder
  For a touch of warmth and subtle heat.
• 1/2 tsp oregano
  This herb ties everything together beautifully.
• Optional: 1–2 cups shredded cooked chicken or beef
  For those looking to add a protein punch!
• Optional toppings: cilantro, sliced green onions, crema
  Fresh toppings brighten up every bite.

How to Make It

1. Preheat your oven to 375°F (190°C). As the oven heats, lightly grease a deep pie dish or a 9-inch baking pan with a little olive oil.
2. In a skillet, add the olive oil and heat it over medium. Toss in the diced onion and let it sauté until it softens beautifully — about 3-4 minutes. Then, add the minced garlic and let it cook for just 30 seconds more, until fragrant.
3. Stir in the cumin, chili powder, oregano, and if you’re using meat, toss that in too. Remove from heat and let the mixture cool while you prepare the tortillas.
4. Warm the corn tortillas slightly in the microwave or on a skillet until they become pliable. This makes layering them so much easier!
5. Spread a thin layer of red chile sauce across the bottom of your baking dish, ensuring you’ve got a nice base to start.
6. Start layering! Lay down 3–4 tortillas, then add a portion of the onion mixture (if you’re using any meat), sprinkle a mix of all three cheeses generously, and drizzle more chile sauce on top.
7. Repeat those layers until you’ve used all your ingredients, finishing with a final layer of tortillas, sauce, and a generous heap of cheese on top.
8. Bake in the preheated oven for 25–30 minutes, or until you see the edges turn golden and bubbly. The aroma will be heavenly!
9. Once it’s out of the oven, allow the pie to cool for about 10 minutes to help it set. This is crucial for neat slices.
10. Slice it like a pie, and don’t forget to garnish with fresh cilantro, green onions, and a drizzle of crema just before serving.

Tip: For a smoky layer of flavor, add roasted poblano peppers or use pepper jack cheese for a spicy kick. Need it vegetarian? Swap chicken for seasoned black beans and add a mix of red chile sauce into the cheese for extra richness. If you prefer ultra-soft tortillas, dip each one in warm red chile sauce before layering!

Kitchen Tips

• Time-saving trick: Heat the corn tortillas in batches in the microwave instead of warming them individually on the stove.
• Fix for common mistakes: If you find your enchiladas too dry, drizzle a bit more sauce throughout the layers next time.
• Flavor variation: Try adding a can of black olives or corn into your layers for a pop of color and flavor!

Serving Ideas

This Three-Cheese Red Chile Enchilada Pie is perfect for a cozy family dinner or a laid-back Sunday brunch. Serve it straight from the oven, paired with a side of fluffy rice and flavorful beans. It’s also wonderful for entertaining, as you’ll create a joyful atmosphere around the table. For garnishes, I love a sprinkle of fresh cilantro and sliced green onions, but feel free to get creative with your favorite toppings!

Storing & Leftovers

• Storage: Let it cool completely, then cover your Three-Cheese Red Chile Enchilada Pie tightly with foil or store it in an airtight container in the fridge for up to 4 days.
• Reheating: To reheat without losing that lovely texture, pop individual slices in the oven at 350°F (175°C) until warmed through.
• Leftover idea: Grind up the leftovers for a quick breakfast burrito filling — simply heat and roll into a tortilla!

FAQs

Q: Can I make this ahead of time?
A: Absolutely! This dish can be assembled a day ahead, just keep it covered in the fridge. It often tastes even better the next day!

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand — it’s a very flexible recipe. Feel free to swap out the cheeses or add vegetables.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic is best! That’s when the flavors are at their peak.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

For me, Three-Cheese Red Chile Enchilada Pie encapsulates the essence of home cooking. It brings back memories and creates new ones, filling bellies and warming hearts. Try this recipe in your own kitchen, and I promise you’ll find joy in every bite. Make it your own — and let this pie become a cherished part of your family gatherings, just like it is for mine. You’ll quickly see why this Three-Cheese Red Chile Enchilada Pie holds a special place at the table. Enjoy!

Three-Cheese Red Chile Enchilada Pie

A comforting dish of cheesy layers wrapped in corn tortillas, perfect for family gatherings or weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 12 pieces corn tortillas These are the backbone of the pie.
• 2 cups red chile enchilada sauce This sauce brings the essential flavor punch!
• 1 cup shredded cheddar cheese For gooey, melty goodness.
• 1 cup shredded Monterey Jack cheese Adds a creamy layer.
• 1 cup crumbled queso fresco or cotija Sprinkle for enhanced flavor.
• 1 tbsp olive oil For sautéing onions.
• 1 small onion, diced Creates a lovely flavor base.
• 2 cloves garlic, minced Fresh garlic gives an extra flavor boost!
• 1 tsp cumin Adds depth and earthiness.
• 1 tsp chili powder For warmth and subtle heat.
• 1/2 tsp oregano Herb that ties flavors together.
• 1-2 cups shredded cooked chicken or beef Optional, for a protein punch.
• to taste varies cilantro, sliced green onions, crema For optional topping.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C) and lightly grease a deep pie dish or a 9-inch baking pan with olive oil.
2. In a skillet, heat olive oil over medium heat. Sauté diced onion until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds.
3. Stir in cumin, chili powder, oregano, and any meat you're using. Remove from heat and let cool.
4. Warm the corn tortillas in the microwave or on a skillet until pliable.

Assembly and Baking

1. Spread a thin layer of red chile sauce in the bottom of the baking dish.
2. Layer 3-4 tortillas, add some onion mixture (with meat if using), sprinkle all three cheeses, and drizzle more chile sauce.
3. Repeat layers until all ingredients are used, finishing with tortillas, sauce, and cheese.
4. Bake for 25-30 minutes, until edges are golden and bubbly.
5. Let cool for 10 minutes before slicing; garnish with cilantro, green onions, and crema.

Notes

For a smoky flavor, add roasted poblano peppers or use pepper jack cheese for a spicy kick. For vegetarian options, swap chicken for seasoned black beans. If you prefer ultra-soft tortillas, dip each one in warm red chile sauce before layering.