Name: Three-Cheese Red Chile Enchilada Pie
Prep time: 15 min
Cook time: PT-490611H30M11S
Total time: 55 min
Cuisine: Southwestern
Ingredients: 12 corn tortillas; 2 cups red chile enchilada sauce; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1 cup shredded mozzarella or Colby Jack cheese; 1 tablespoon olive oil or butter (for greasing); Salt to taste

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This three-cheese red chile enchilada pie is one of my favorite cozy, baked meals when I want something comforting but still full of bold Southwestern flavor. I love how the soft tortillas soak up the rich red chile sauce while the cheeses melt together into a creamy, savory layer that feels both simple and satisfying. Three-Cheese Red Chile Enchilada Pie

Why You’ll Love This Recipe

I love this recipe because it’s easy to assemble, incredibly forgiving, and perfect for feeding a group. I don’t have to roll individual enchiladas, which saves time, and the layered format makes every slice hearty and filling. The combination of cheddar, Monterey Jack, and a third creamy cheese gives it depth without being complicated.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

12 corn tortillas
2 cups red chile enchilada sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup shredded mozzarella or Colby Jack cheese
1 tablespoon olive oil or butter (for greasing the dish)
Salt to taste

Directions

I start by preheating my oven to 375°F (190°C) and lightly greasing a pie dish or round baking dish. I spread a thin layer of red chile enchilada sauce on the bottom to prevent sticking.

I place a layer of corn tortillas on the bottom, tearing them as needed to fit. I spoon sauce over the tortillas, then sprinkle a generous amount of the mixed cheeses on top. I repeat this layering process until I use up the tortillas and cheese, finishing with sauce and a thick cheese layer on top.

I cover the dish loosely with foil and bake it for about 20 minutes. Then I remove the foil and continue baking for another 15 to 20 minutes, until the cheese is fully melted and lightly bubbly. I let it rest for about 10 minutes before slicing so it holds together better.

Servings And Timing

I usually get about 6 servings from this enchilada pie.

Prep time: 15 minutes
Cook time: 35 to 40 minutes
Total time: about 55 minutes

Variations

When I want extra protein, I add a layer of cooked shredded chicken or seasoned ground beef between the tortillas and cheese. For a vegetarian version, I like adding black beans, sautéed onions, or roasted peppers. If I want more heat, I mix a little hot sauce or diced green chiles into the enchilada sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I prefer warming individual slices in the oven at 350°F until heated through, but the microwave works well for quicker meals.

FAQs

Can I Use Flour Tortillas Instead Of Corn Tortillas?

I can use flour tortillas, but I find corn tortillas hold up better and give the dish a more traditional flavor.

Can I Make This Ahead Of Time?

I often assemble the entire enchilada pie a day ahead, cover it tightly, and bake it when I’m ready to serve.

What Type Of Red Chile Sauce Works Best?

I use either homemade or canned red chile enchilada sauce, as long as it’s one I enjoy the flavor of.

Can I Freeze This Enchilada Pie?

I can freeze it after baking and cooling completely. I wrap it well and freeze for up to 2 months, then thaw overnight before reheating.

How Do I Keep The Pie From Being Too Soggy?

I avoid over-saucing each layer and let the pie rest after baking so the layers can set properly.

Conclusion

This three-cheese red chile enchilada pie is one of those recipes I return to again and again because it’s simple, comforting, and full of flavor. I love how flexible it is and how easily it turns into a crowd-pleasing meal with minimal effort.