Recipe: Chilaquiles Pot Pie (using tomatoes, chiles, cheese and tortillas)

CHILAQUILES POT Pie

1 (14 1/2 ounce) can whole tomatoes, drained*
2 tablespoons corn or canola oil, divided use
2 cups coarsely chopped onions (about 2 medium)
3 cloves garlic, finely chopped
2 cans (3 1/2 ounces each) whole green chiles, about 6, drained seeded and coarsely chopped*
2 fresh or canned jalapeno chiles, drained if canned, seeded and finely chopped*
10 corn tortillas, about 6 inches in diameter, divided use
Salt and freshly ground pepper (to taste)
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Jack cheese
1/2 cup pitted black olives, halved
1 cup sour cream, optional

Position a rack in the middle of oven and heat to 375 degrees F. Spray a baking dish, with at least a 6-cup capacity, with non stick cooking spray.

Put tomatoes on a plate, chop them coarsely and set aside.

In a large frying pan over medium heat, warm 1 tablespoon oil, about 1 minute. Add onions and cook until softened, about 5 minutes, stirring often.

Stir in garlic and continue cooking, 1 minute longer.

Reduce heat to medium low and add green and jalapeno chiles. Add tomatoes and any juices that have accumulated on the plate, using a fork to break tomato into pieces. Continue cooking for 5 minutes, stirring constantly.

Tear 7 tortillas into about 8 pieces each and add to pan. Cook for another minute stirring to coat tortilla pieces with sauce. Remove from heat. Add salt and pepper to taste.

Spoon about 1/3 of tortilla mixture into prepared baking dish, spreading evenly. Sprinkle 1/3 of cheddar and 1/3 of Jack cheese over top. Spoon all the olives evenly over cheese layer. Repeat tortilla and cheese layers twice, ending with cheese.

Brush 3 remaining tortillas with remaining oil. Use scissors to cut each into 8 wedges. Arrange wedges in 2 overlapping circular rows to cover cheese completely. Sprinkle top generously with black pepper. (Pie can be made to this point and then covered and refrigerated.)

Bake until filling is bubbling gently and tortilla topping is lightly browned, especially the edges, about 25 minutes. (A cold pot pie will need about 5 additional minutes of baking time.)

Serve immediately with sour cream, if desired.

*Salsa also can be substituted for the tomatoes and chiles.

VARIATION:
Cooked chorizo sausage, chicken or eggs can be added to this dish if desired.

Makes 6 servings
Source: Potpies: Yumminess in a Dish, by Elinor Klivans