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Preheat oven to 375°F (190°C)
In a bowl, mix shredded chicken with Hatch chiles, smoked paprika, garlic powder, cumin, salt, and half the enchilada sauce
In another bowl, stir sour cream into the remaining enchilada sauce to make a creamy layer
Grease a baking dish and layer 4 tortillas on the bottom
Spread ⅓ of the chicken mixture over the tortillas, then add a handful of cheese
Repeat layers two more times: tortillas → chicken → cheese
Pour the creamy enchilada sauce mixture over the top and finish with the remaining cheese
Bake 25–30 minutes until bubbly and lightly golden
Let rest 5 minutes before slicing and add cilantro, tomatoes, or green onions if desired