When I studied in Merida, in the Yucatan Peninsula of Mexico, my sophomore year in college, my host mom made something similar to this as a simple supper dish. In Mexico, lunch is eaten much later than in the US (2 or 3), and supper is often served quite late (8 or 9 in my host family's home). Lunch is the heaviest meal of the day, and supper is much lighter, sometimes leftovers from lunch, but in my host family's home, it was almost always something quick and simple to put together. My REAL mom enjoyed this so much when she went to visit me that she started making it at home, with her own adaptations. When she worked as a cook for Headstart (a government run preschool program), she made this a lot, and the children of Mexican immigrant families really perked up when they saw a more familiar food! The diced tomato, lime, and cilantro are my mom's additions. My host mom's version was much simpler. My host mom always tore up the tortillas by hand, but Mom is pretty attached to her kitchen shears, so she cuts them. Personally, I prefer the texture created by the jagged edges of the torn tortilla. I like to throw in some cooked and drained chorizo and a little Oaxaca cheese too! Oaxaca cheese is a white, easy melting cheese from Mexico. Fresh mozzarella whips come close to the flavor, but it's not the same. I miss Merida!