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1
Preheat oven to 350 degrees.
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2
Layer 3 tortillas in the bottom of a well-greased 9 by 12 by 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces.
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3
Layer with 1/2 the sauteed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of cheddar.
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4
Using your hands, compress the layers so that the ingredients are tightly packed.
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5
Moisten layer with 1/2 cup of the veloute.
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6
Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients.
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7
Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar.
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8
Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted.
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9
Cool and cut into individual servings.
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10
For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.
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11
Make a medium dark roux with the oil and flour.
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12
When the roux is cooked, whisk in the tomato paste, chili powder, and garlic.
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13
Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated.
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14
Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated.
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15
Strain the sauce through a fine mesh strainer.
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16
Adjust seasoning with salt and pepper.
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17
In a blender puree all ingredients.
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18
Serve with Exotic Mushroom Chilequiles.
