A long long time ago, on the original iteration of this website known affectionately as FLDG Classic, Richard Atkinson posted his mom's recipe for Sopa Tortilla Casserole. It's become one of my favorite dishes to make for a group breakfast, and I was delighted to discover that another friend, Ines, who I met on this board way back in those days and who has become a dear friend in real life, has also adopted it. She served it for breakfast yesterday morning to the stragglers left over from the annual Christmas dinner the wine group Ines and I started back then has at their beautiful Southern California home every year.
It's really delicious all by itself and under any circumstances. It's kind of a big vegetarian enchilada pie, and it makes a perfectly wonderful lunch or dinner, but perhaps it's at its personal best as a morning-after food when revelers are often a bit ragged and where Mexican flavored foods always somehow seem to shine. And, though it needs no embellishment whatsoever, some fresh condiments like fresh diced avocado, tomato, cilantro or a pico de gallo are great additions, and it goes well with eggs and fruit if one is so inclined.
We both need to thank Richard again for adding this dish to our reportoires, and in so doing share his recipe one more time:
Topic: RC: Sopa Tortilla Casserole
Author: Richard Atkinson
Date: January 2003
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I finally got my Mother to re-copy, type & email mr this recipe. Its a really satisfying green chile / tortilla casserole. Old family recipe. Enjoy
2 1/2 dozen corn tortillas (fresh if available)
4 lg cans chopped green chili (7 oz size)( Fresh roasted Hatch chiles are best. If not available, then Old El Paso canned will work)
2 cans chopped tomatoes ( 1lg/1 sm)
1/2 large onion - chopped
1 1/2 C cottage cheese (small curd)
1 C sour cream
2 C buttermilk
1 pkg (2 lbs) grated cheese (1/2 jack-1/2 cheddar)
garlic powder to taste ( I use quite a bit)
salt/pepper
Sauté onions, add green chilies and tomatoes. Add garlic powder, salt and pepper to taste. Let simmer on low while you prepare other ingredients. Taste test this mixture and if you determine it needs to be a little hotter for your taste, add some hot salsa.
Fry tortillas lightly (like you are making enchiladas). Drain on paper towels.
Stir cottage cheese, sour cream and buttermilk together in a large bowl. Add 3/4 of the grated cheese. Then add the salsa mixture and stir until it is all combined.
Begin layering in a large glass casserole.....first tortillas, then mixture, alternating until dish is full. Usually this is 3 layers. Finish by sprinkling some of the left over cheese on top. You will probably have enough \'stuff\' to make an additional 8x8 casserole to put in your freezer as well.
Bake at 325 degrees for approximately 1 hr or until top is browned.
This recipe freezes well. Just cook it for about 30 minutes, then cool and freeze. Pull out of freezer 3-4 hours before you plan to finish the cooking (approx 30-40 minutes). Also, you can make it up a day or so before you plan to use it. Just cook it for about 30 minutes, then refrigerate and finish up the cooking when you are ready to serve it. It will keep for several days.