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1
Heat large skillet over med-low heat.
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2
Add garlic, cook until tender and skin begins to blacken, turning occasionally, about 18 minutes.
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3
Remove from skillet.
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4
Add chilies to skillet, flatten with spatula.
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5
Toast over med-low until beginning to darken, 2 min per side.
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6
Place in bowl.
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7
Add enough hot water to bowl to cover chilies.
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8
Soak until very soft, about 30 minutes.
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9
Drain chilies.
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10
Peel garlic.
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11
Pour 2 cups broth in blender.
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12
Add chilies and garlic, puree.
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13
Heat oil in heavy med saucepan over med-high heat.
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14
Add chili mixture, simmer until thick, stirring often, about 5 minutes.
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15
Add 1 1/2 cups broth, simmer over med-low heat until sauce is reduced to 1 1/2 cups, stirring often about 25 minutes.
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16
Add sugar.
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17
Preheat oven to 350 degrees.
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18
Spread 1/4 cup sauce over bottom of 9x13 inch baking dish.
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19
Cover sauce with 4 tortillas.
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20
Top with beans, then 1 cup cheese.
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21
Cover cheese with 4 tortillas.
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22
Pour half of remaining sauce over tortillas.
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23
Sprinkle 2 cups cheese over sauce.
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24
Drizzle with half of sour cream mixture.
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25
Layer 4 tortillas over sour cream and cheese.
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26
Pour remaining sauce over tortillas.
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27
Sprinkle with remaining cheese and drizzle with remaining sour cream.
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28
Cover with foil.
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29
Bake 15 minutes.
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30
Uncover; bake until casserole is bubbling around edges and cheese melts, about 20 minutes longer.
