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Preheat oven to 350°F and grease a 9×13" baking dish.
Make the sour cream sauce by mixing sour cream, cream of chicken soup, milk, chilis, and all spices in a mixing bowl. Stir well to combine.
To assemble the casserole, start by layering the bottom of the baking dish with six corn tortillas.
For the second layer, spread half of the cooked and shredded chicken over the corn tortillas.
For the third layer, evenly spread half of the sour cream sauce over the shredded chicken.
For the fourth layer, sprinkle half of the shredded cheese over the sour cream sauce.
Repeat all layers one more time.
Bake in the oven for 30 minutes. Let the casserole rest and cool for 10 minutes before serving.