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But I will concede that there are occassions in which a soupy mess doesn’t necessarily fill the need, so here’s a couple suggestions:

1) This one is a basic: Let the dish rest a bit after cooking to make sure that things have a chance to integrate after the relative violence that is a 45 minute torture session at 375 degrees. 5 minutes might not be enough. Considering the relative density of the final product, it could go longer (20 minutes, perhaps?) without getting near the danger zone of microbial invasion, much less an unappetizing lukewarm state. Get an instant-read thermometer if you’re worried about these things. It’ll come in handy for a plethora of dishes.

2) Recipe alteration: The only binder here are corn tortillas, which aren’t terrible porous and won’t easily take on much moisture. Consider the addition of a starchy ingredient (such as cooked or par-cooked rice) that will both add their own thickening powers as well as take on some of the liquid. It isn’t even necessarily out of theme as once it integrates with the sauce, you should get something approximating the seasoned rice dishes known as Spanish or Mexican Rice in there. Bonus: It’s a dirt-cheap addition.

3) Recipe alteration: After peering at the photograph, the sauce does look a bit thin. (check the northeast edge. Maybe the cheese is throwing the coloration off.) Consider draining the diced tomatoes, but reserving the liquid and only adding as much as necessary to get things to a moisture level you want. Be a bit conservative, when you consider that there’s a fair amount of liquid being added by the cottage cheese and the green chiles (both of which have solids that will tend to wring out even more liquid as they heat) as well as the oils that the cheese are going to bring to the mix, it might just be too much, and there might not be enough evaporation in the baking time to concentrate the flavors the way you want anyway (especially if things start getting trapped within the stratified layers, typically causing vapor bubbles rather than actually escaping)

4) If you’ve got a good cheese source, consider queso blanco in place of the cottage cheese. It isn’t a big melter, so the texture will be similar, totally appropriate for the dish, and crumbling up a similar volume instead would also aid to the sauce looseness problem. If you’ve not got a good cheese source, consider folding up some cheese cloth to line a sieve and letting the cottage cheese curds drain out a bit.

5) Separate a portion of the beans and mash them up to be incorporated with the liquid ingedients to serve as a thickener. They’ve got their own thickening powers to match the same purpose as my first suggestion, but wouldn’t require alteration of the recipe for seasoning.

Just some ideas.

-transiit

The only thing I can think of, is taking a picture of it still in the casserole bowl for presentation purposes. Or maybe use the smaller individual casserole bowls to bake them in? To garnish with avocado slices, those slicers made specifically for avocados can create a beautiful ‘fan’ effect, but I would go for something a bit darker green personally, to complement the dark reds and yellows.

I think I’ll make this tomorrow. That’s comfort food, right there! Mmmmmmmmm!!!!!