Preheat the oven: Set your oven to 375°F (190°C). This will give it time to heat up while you prepare the casserole.

Prepare the chicken: If you haven’t already cooked and shred your chicken. You can use rotisserie chicken for convenience or cook chicken breasts in a skillet or oven. Once shredded, set it aside.

Mix the base: In a large mixing bowl, combine the shredded chicken, enchilada sauce, green chilies, garlic powder, cumin, salt, and pepper. Stir everything together until well mixed.

Layer the casserole: Lightly grease a 9x13-inch baking dish. Start by layering half of the corn tortilla strips at the bottom of the dish. Then, spoon half of the chicken mixture on top of the tortillas. Spread it evenly.

Add cheese and sour cream: Sprinkle half of the shredded cheddar and mozzarella cheeses over the chicken mixture. Then, drop spoonfuls of sour cream on top, spreading it out gently with the back of the spoon.

Repeat the layers: Layer the remaining tortilla strips on top of the cheese and sour cream, followed by the rest of the chicken mixture. Finish with the remaining cheese.

Bake: Cover the casserole with foil and bake it in the preheated oven for 25 minutes. Then, remove the foil and bake for another 10-15 minutes or until the cheese is melted and bubbly.

Garnish and serve: Once it’s out of the oven, sprinkle the chopped cilantro over the top for a fresh, vibrant touch. Let the casserole cool for a few minutes before serving.