In a large mixing bowl, combine the shredded chicken, enchilada sauce, diced green chilies, sour cream, chili powder, cumin, garlic powder, salt, and pepper. Mix until well combined.
Place a layer of corn tortillas on the bottom of the prepared baking dish, tearing them as needed to fit. Spread half of the chicken mixture over the tortillas, then sprinkle with 1 cup of shredded cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and another cup of shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and the casserole is heated through.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and starting to brown.
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