Recipe: Design Your Own Tortilla Casserole

DESIGN YOUR OWN TORTILLA CASSEROLE

"Most tortilla casseroles contain the same basic ingredients: tortillas, a sauce, cheese and, usually, meat. The opportunities to create something unique are endless. Once you understand how to assemble the basic tortilla casserole, it's easy to create your own version using leftovers. Here are some guidelines."

For a 9x13-inch casserole, use:
15 to 16 tortillas, toasted
See suggested options below for:
5 to 6 cups sauce (depending on thickness)
3 to 4 cups meat or vegetable filling
3 to 4 cups cheese
Garnishes
Salsa (optional, for serving)

Always toast the tortillas first, or your casserole will be mushy. (Some recipes call for frying in oil, but we found toasting to be easier and less greasy.)

Preheat the oven to 350 degrees F.

Spread the tortillas on baking sheets sprayed with nonstick cooking spray. Spray the tortillas lightly, then bake for about 10 minutes; turn and bake 3 minutes on the other side. Break tortillas into halves.

Spread a thin layer of sauce on the bottom of a 13x9-inch* baking dish. In a single layer, cover with 8 tortilla halves. Spread 1/3 of the filling over the tortillas. Cover evenly with about 1 1/2 cups of the sauce. Top with 1/3 of the cheese. Repeat layers, ending with cheese.

Cover tightly with foil, and bake for 30 minutes. Remove foil and bake until bubbly, 5 to 10 minutes longer. Let sit a few minutes before cutting.

Garnish as desired. Serve with salsa, if desired.

*Use a smaller pan for a thicker casserole; adjust baking time accordingly. For a pie, bake in a springform pan.

TO MAKE AHEAD:
May be prepared a day ahead of time, for a firmer casserole. Garnish after reheating.

SUGGESTED SAUCES:
Bottled or canned salsas lightened with chicken stock, cream or sour cream
canned enchilada sauce
Alfredo sauce spiked with green chiles or chipotle chiles

SUGGESTED FILLINGS:
(Feel free to combine ingredients for a more interesting casserole.)
ground beef, cooked
leftover meats such as pulled pork or brisket
chorizo
black or pinto beans, cooked or canned
shrimp, cooked
Swiss chard
Mushrooms
canned green chiles

SUGGESTED CHEESES:
smoked mozzarella
queso Oaxaca
queso Chihuahua
cheddar mixed with Monterey Jack
pepper jack
mozzarella topped with goat cheese

SUGGESTED GARNISHES:
crumbled Anejo cheese
sliced red onions
roasted Poblano chiles
chopped fresh cilantro

Makes 6 to 8 servings
Adapted from source: Tina Danze to The Dallas Morning News, June 13, 2007