Recipe: Chilaquiles Potpie

CHILAQUILES POTPIE

1 (14 1/2-ounce) can whole tomatoes, drained
2 tablespoons corn or canola oil, divided use
2 cups coarsely chopped onions
3 cloves garlic, finely chopped
2 cans (3 1/2-ounces each) whole green chilies, drained, seeded and coarsely chopped
2 fresh or canned jalapeno chilies, drained, seeded and finely chopped
10 corn tortillas, 6 inches in diameter
Salt and freshly ground black pepper
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 for serving (optional)

Position rack in middle of oven and preheat to 375 degrees F. Have 6-cup-capacity baking dish at the ready.

Coarsely chop tomatoes and set aside.

In large skillet, heat 1 tablespoon of oil over medium heat for 1 minute. Add onions and cook until softened, about 5 minutes, while stirring often.

Stir in garlic and continue cooking another minute.

Return heat to medium-low and add green and jalapeno chilies. Add tomatoes and any juices left over from cutting them. Use fork to break tomatoes into pieces. Continue cooking 5 minutes while stirring constantly.

Tear seven of the 10 tortillas into eight pieces each and add to pan. Cook for additional minute; stir to coat tortilla pieces with sauce. Remove pan from heat.

Add salt and pepper, to taste. Spoon 1/3 of tortilla mixture into baking dish and spread evenly. Sprinkle with 1/3 of Cheddar and 1/3 of Jack cheese. Spoon all olives over cheese. Repeat steps with tortilla mixture and cheese, layering twice and ending with cheese layer.

Brush remaining 3 tortillas with 1 tablespoon oil. Use scissors to cut each tortilla into eight wedges. Arrange tortilla wedges in two overlapping circular rows to cover cheese completely. Sprinkle top generously with black pepper.

Bake about 25 minutes, or until filling is bubbling gently and tortilla topping is lightly browned. Serve immediately, topped with sour cream if desired.

Source: Potpies: Yumminess in a Dish by Elinor Klivans