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
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a pie or round baking dish.
- Spread a thin layer of enchilada sauce on the bottom of the dish.
- Place a layer of corn tortillas, tearing as needed to fit.
- Spoon enchilada sauce over the tortillas, then sprinkle a mix of the cheeses.
- Repeat layers of tortillas, sauce, and cheese until all ingredients are used, finishing with sauce and a thick cheese layer on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 15 to 20 minutes, until cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Add cooked shredded chicken or seasoned ground beef for extra protein.
- For a vegetarian version, include black beans, onions, or roasted peppers.
- Mix in diced green chiles or hot sauce for extra heat.
- Letting the pie rest after baking helps it hold together better.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
