Instructions

• Start by making the sauce. In a large saucepan or deep frying pan, melt the butter and add the flour and spices, whisking constantly, until it comes together to form a paste. Cook for about a minute – it will smell a little toasted by the end.
• Add the passata in very small amounts, whisking constantly. It will turn from a paste into more of a sauce as you add more passata. It's important to add it very slowly, little by little, to avoid lumps forming.
• Add 2 cups of hot water, whisking through slowly, until the sauce is bubbling. Remove from the heat and allow to sit, covered, while you prepare the filling.
• Prepare the filling. In a large bowl, combine the grated cheddar, crumbled feta, cream cheese, and one third of the mozzarella (reserving the remaining mozzarella for the topping). Mix together and then add the cilantro and chili, if using.
• Start to assemble the casserole. Spread a layer of sauce over the bottom of the casserole dish, top with a layer of corn tortillas (breaking them up to cover the surface), another thin layer of sauce, then a layer of cheese.
• Repeat until you have 2 or 3 layers of cheese (depending on tortillas quantity or thickness preference). After the final cheese layer, add tortillas to the top and pour a thick layer of sauce over.
• Add the remaining mozzarella cheese on top of the dish. Cover and bake at 180C / 360F for 20 minutes.
• Remove the cover and bake for 10-15 more minutes until the cheese is browned.
• Serve with your choice of toppings like sour cream, lime, additional herbs, or avocado.
• Enjoy the cheesy goodness and the quick preparation that saves time in the kitchen.