Green Chile Chicken Tortilla Casserole

Preheat your oven to 350°F (175°C).

In a skillet, heat the olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.

In a large bowl, mix together the shredded chicken, green enchilada sauce, diced green chiles, sour cream, sautéed onions, and a pinch of salt and pepper.

Spread a thin layer of the chicken mixture on the bottom of a 9×13 inch baking dish.

Place 4 corn tortillas over the chicken mixture, overlapping as necessary.

Spread a third of the remaining chicken mixture over the tortillas, then sprinkle with a third of the cheddar and Monterey Jack cheeses.

Repeat the layers two more times, ending with a layer of cheese on top.

Cover the dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before slicing. Garnish with chopped cilantro if desired.

For a milder version, use mild green chiles and omit the onions if your family prefers. You can also add a can of black beans or corn to the chicken mixture for extra texture and flavor. If you have leftover turkey, it works wonderfully in place of chicken, especially around the holidays. For a gluten-free option, ensure your corn tortillas are certified gluten-free