I spread a little of the sauce on the bottom of a 9x13 inch baking dish, then layer 6 tortillas on the bottom. Add your filling, a little of the sauce if you like, then top with the other 6 tortillas. Add the rest of the sauce and top with crema, cheese, or onions, if you like. I usually bake them at 175/350 for about 20 minutes, but some don't need to be baked.
You can mix and match sauces and fillings if you want. I have a lot more things to try, but these are what we've liked so far. They;re numbered so you can see the recommended combinations.
- 300 grams adobera or queso fresco or other cheese with some chopped onion (anything)
- 1.5 cups cooked, shredded chicken with 2 large poblanos turned into rajas (3)
- 300 grams adobera or other cheese with 3 large poblanos turned into rajas (1) (2)
- 7 scrambled eggs with chopped onion (4)
- 3-4 Roma tomatoes blended with a chunk of onion and fried in a bit of oil for a couple minutes. Return the sauce to the blender with about 1-1.5 cup of jocoque and blend again. (3)
- Tomatillo salsa (3)
- Blend 1 cup cooked tomatillos, 3 roasted and cleaned poblanos, some cilantro, and 1/2 cup peanuts. Fry in a bit of oil over medium-high heat for 5 minutes, then add some salt and 1/2 cup water. (2)
- Blend 1 lb tomatoes, 1 clove garlic, and 2 toasted serranos. Fry for 5 minutes in a little oil, cool a little, then add salt and 1/2 cup crema and heat gently. (4)