Enchilada Pie

This Enchilada Pie is an easy and comforting Tex-Mex classic built in layers—featuring soft flour tortillas, refried beans, rotisserie chicken, melty Monterey Jack cheese, and mild red enchilada sauce. Stacked high and baked until golden and bubbling, it’s the perfect all-in-one weeknight dinner.

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2 10- oz. cans mild red enchilada sauce 2 1/4 cups
4 Homemade or store-bought 8-inch flour tortillas
1 cup refried beans
3 cups shredded rotisserie chicken
1 medium white onion chopped (1 cup), divided
6 oz. Monterey Jack cheese coarsely shredded (about 1 3/4 cups), divided
1/3 cup cilantro leaves

Equipment

8-inch round cake pan
Measuring cups
Mixing bowl
Spoon or spatula
Oven
Broiler

Method

Preheat oven to 375°F. Spread 1/4 cup enchilada sauce on the bottom of an 8-inch round cake pan.
Spread 1 tortilla with one-third of the refried beans. Place it bean side up in the cake pan. Top with one-third of the chicken (1 cup), 1/4 cup chopped onion, and 1/2 cup shredded cheese. Spoon about 2/3 cup of the enchilada sauce over the top.
Repeat the layering two more times: tortilla, beans, chicken, onion, cheese, sauce.
Finish with the final tortilla. Bake uncovered until bubbling and hot throughout, about 20 to 25 minutes.
Turn oven to broil. Sprinkle top with the remaining 1/4 cup cheese and broil until melted, 1–2 minutes.
Let rest for 10 minutes before slicing. Garnish with remaining chopped onion and fresh cilantro before serving.

Notes

Use leftover cooked chicken or store-bought rotisserie for a faster prep time.
You can substitute corn tortillas for flour if preferred—just use 6 instead of 4.
For more spice, add diced jalapeños or use hot enchilada sauce.
This pie can be assembled ahead of time and stored in the fridge before baking.
Letting the pie rest helps it slice cleanly without falling apart.