I am reminded of shredded pork casserole. My version is pretty Tex-Mex, but the choice of sauce and cheese dictates that.
Shredded Pork Casserole
Two cups shredded, smoked pork
Smokey tomato sauce (below)
corn tortillas
2-3 cups shredded cheese
Put a Tbsp of tomato sauce in the bottom of a baking dish
Cover with tortilla, overlapping slightly and coming up the side of the pan
Spread half the remaining sauces, a cup of the meat, then half the cheese
Repeat
Bake at 350°
Smokey Tomato Sauce
Wilt the onion and pepper in a little oil
Put tomato sauce, one or more chipotle peppers, oregano, cumin, garlic in a blender
Blend til smooth and pour over onion/pepper mix
Bring to a low boil and simmer a few minutes
Adjust seasonings to taste
This is a generally useful sauce in Hispanic influenced cooking, eg you can add meat and serve on pasta. Adding green hot peppers provides kick and additional flavor. If you have the time, start with whole tomatoes and simmer til reduced by half. I make it in a black iron skillet, then pour most of it out and layer the dish in the same pan.
If chipotle is unavailable, use smoked paprika. The meat can be any sort except salty (ham would require adjustments to the sauce). I like pepperjack cheese, but cheddar, mozzarella, mixed cheese, or slices works as well. You could use mozzarella, parmesan, and a marinara sauce for Italian style. Raw cheeses (eg farmer's or cottage cheese, queso fresco, plain greek yogurt, etc.) will work well, but be careful of excess moisture.
J