Mushroom Budin

Directions

1. 1
   Cook onion, garlic, chile, epazote, and cilantro in 2 tablespoons oil in a 5- to 6-quart heavy pot over moderate heat, stirring, 2 minutes.
2. 2
   Stir in mushrooms and salt and cook, covered, 10 minutes.
3. 3
   Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
4. 4
   Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat.
5. 5
   Lightly toast tortillas 30 seconds on each side.
6. 6
   Wrap tortillas, stacking them, in a kitchen towel as toasted.
7. 7
   Cut tortillas in half and return them to towel.
8. 8
   Preheat oven to 375Fand lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
9. 9
   Toss cheeses together in a bowl.
10. 10
    Spread 1/3 cup chile colorado evenly in bottom of baking dish.
11. 11
    Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary).
12. 12
    Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese.
13. 13
    Dab 2 tablespoons sour cream over cheese.
14. 14
    Repeat layering 3 more times.
15. 15
    Top with remaining 4 tortilla halves and remaining sauce.
16. 16
    Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect.
17. 17
    Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
18. 18
    Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over budin.