I'm keeping it low-key, but this casserole has me smitten.

This Green Chile Chicken Tortilla Casserole is a comforting dish that brings a little Southwestern flair to our Midwestern table. It's perfect for busy weeknights or casual gatherings with friends and family. The creamy, cheesy layers are a hit with both kids and adults, and the green chiles add just the right amount of warmth without being too spicy. It's a dish that reminds me of the times we spent on road trips out west, savoring the unique flavors of the region.

This casserole pairs beautifully with a simple side salad of crisp lettuce, cherry tomatoes, and avocado, dressed with a light vinaigrette. You might also consider serving it with a side of Mexican rice or refried beans to round out the meal. For a refreshing beverage, a glass of iced tea or lemonade complements the flavors nicely.

Servings: 6

2 cups cooked chicken, shredded
1 can (10 oz) green enchilada sauce
1 can (4 oz) diced green chiles
1 cup sour cream
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
12 corn tortillas
1/2 cup chopped onion
1 tablespoon olive oil
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)

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 9x13 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.