1 cup finely chopped onion
2 large garlic cloves, minced
1 fresh jalapeño chile, seeded and minced
1 teaspoon dried epazote or oregano, crumbled
1/4 cup chopped fresh cilantro
1/4 cup vegetable oil
2 lb mushrooms, cut into 1/4-inch-thick slices
2 teaspoons kosher salt
12 (6-inch) corn tortillas
3/4 cup coarsely grated Monterey Jack cheese (3 oz)
3/4 cup crumbled soft, mild goat cheese (3 oz)
21/4 cups chile colorado , cooled
1 1/2 cups sour cream
Garnish: fresh cilantro leaves, sliced white onion, thinly sliced radish
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. Stir in mushrooms and salt and cook, covered, 10 minutes. Remove lid and cook until mushrooms are tender, about 3 minutes more (there will be liquid from mushrooms).
2. Lightly brush tortillas with remaining 2 tablespoons oil and heat a well-seasoned cast-iron skillet over moderate heat. Lightly toast tortillas 30 seconds on each side. Wrap tortillas, stacking them, in a kitchen towel as toasted. Cut tortillas in half and return them to towel.
3. Preheat oven to 375 F and lightly oil a 10- by 8- by 2-inch ceramic or glass baking dish.
4. Toss cheeses together in a bowl.
5. Spread 1/3 cup chile colorado evenly in bottom of baking dish.
6. Begin layering by arranging 5 tortillas halves over sauce in dish in 1 layer (slightly overlapping if necessary). Top with 1/3 cup sauce, one fourth (about 3/4cup) of mushroom mixture with liquid, and 1/4 cup cheese. Dab 2 tablespoons sour cream over cheese. Repeat layering 3 more times.
6. Top with remaining 4 tortilla halves and remaining sauce. Dab with 3 tablespoons sour cream and use a rubber spatula to swirl it into the sauce, creating a marbled effect. Sprinkle top with remaining 1/2 cup cheese and bake, uncovered, in middle of oven, until heated through, about 20 minutes.
7. Whisk together remaining sour cream with a little water to loosen it, then serve on the side for drizzling over budin.