Step 1

For the sauce, in a medium saucepan, heat the neutral oil over medium-high heat

Step 2

Add the onion and cook until soft, about 5 minutes

Step 3

Add the garlic and cook until soft, about 1 minute

Step 4

Add the tomatoes, cumin, ancho chile powder, pasilla chile powder, pureed chipotle, and honey

Step 5

Use a potato masher to lightly crush the tomatoes against the sides of the pan

Step 6

Simmer, stirring occasionally, until the sauce is thickened, 20 to 25 minutes

Step 7

Transfer the mixture to a blender, remove the steam vent from the center of the lid and cover the small opening with a kitchen towel (this will help to release steam)

Step 8

Blend until smooth

Step 9

Add the lime juice and season with salt and pepper

Step 10

Use immediately, or let cool completely, transfer to airtight container, and store in the refrigerator for up to 5 days or in the freezer for up to 3 months

Step 11

For the casserole, preheat the oven to 375°F

Step 12

Lightly grease a 13 × 9-inch baking dish with olive oil

Step 13

In a large saute pan, heat 2 tablespoons of the olive oil over medium heat

Step 14

Add the garlic and cook until soft, about 30 seconds

Step 15

Add the kale, season with salt and pepper, and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes

Step 16

Transfer to a bowl and set aside

Step 17

Add the remaining 3 tablespoons oil to the pan and increase the heat to medium-high

Step 18

Once the oil starts to shimmer, add the mushrooms and cook until browned, stirring occasionally, about 15 minutes

Step 19

Add the cilantro, season with salt and pepper, and add to the bowl with the kale

Step 20

Spread ¾ cup of the chile sauce over the bottom of the prepared baking dish

Step 21

Cut 3 of the corn tortillas into quarters and set aside

Step 22

Working with 1 whole tortilla at a time, dip it in the remaining chile sauce, then layer 3 of the tortillas into the dish

Step 23

Coat 4 of the quartered tortilla pieces and use them to fill in any spots

Step 24

Layer with 2 cups of the chicken, half of the mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija

Step 25

Season each layer with salt and pepper

Step 26

Dip 3 additional whole tortillas and 4 of the quartered tortilla pieces in the chile sauce and add on top

Step 27

Layer with the remaining chicken, remaining mushroom/kale mixture, 2 cups of the Monterey Jack, and ⅓ cup of the Cotija

Step 28

Dip the remaining 3 whole tortillas and 4 quartered tortilla pieces into the sauce and add to the casserole, spreading any remaining red chile sauce on top

Step 29

Sprinkle with the remaining Monterey Jack and Cotija

Step 30

Cover with foil

Step 31

Bake for 20 minutes, remove the foil, and continue to bake until the sauce is bubbling and the cheese is golden brown and melted, 15 to 20 minutes longer

Step 32

Garnish with chopped cilantro and serve with sour cream and lime wedges