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