Layered Tortilla Casserole
- 12 corn tortillas
- 2 cups Tomatillo sauce
- 3 large Poblanos chiles(roasted, seeded and sliced)
- 1 1/4 cups Thick Cream (or thinned commercial sour cream)
- 1 1/2 cups grated cheese (mild cheddar or Monterey Jack)
Quick-fry the corn tortillas in a little vegetable oil, 2 or 3 seconds per side, then drain well. Prepare 2 cups Tomatillo Chile Sauce, 3 large chiles poblanos (roasted, peeled, seeded, and sliced), 1 1/4 cups Thick Cream, and 1 1/2 cups (6 ounces) grated melting cheese like mild cheddar or Monterey Jack. Line the bottom of a 9-inch square baking dish with 3 tortillas overlapping them slightly. Top with 1/4 of the tomatillo sauce, thick cream and cheese, and about 1/3 of the poblanos; repeat with three more layers (the top will have no poblanos) Cover and bake at 350 for 30 minutes. Serve.
OPTIONAL: Strew top with onion rings and radish rounds before serving.
Prep Time 15 min
Cook Time 20 min
Ready Time 35 min