Preheat the oven to 400°F (200°C). Lightly grease a 7x9” baking dish.

In a bowl, mix the cumin, chili powder, garlic powder and salt. Add the chicken and stir to coat.

In another bowl, whisk the sour cream and milk until smooth. Add in the can of green chiles and half the enchilada sauce. Stir well. Pour the mixture into the bowl with the chicken. Stir.

Heat a skillet over medium high heat, add the cooking oil, and place the tortillas in the skillet. Heat them for a minute per side, then remove from the skillet.

Spread a small amount of the remaining enchilada sauce over the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer in the baking dish, then layer on half of the shredded chicken mixture and 1/3 of the cheese. Repeat with another layer. Finish by placing a 3rd layer of tortillas on top, then spreading the rest of the remaining enchilada sauce over the top, then sprinkling on the remaining ⅓ of the cheese.

Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes.

Allow the casserole to cool slightly before serving.