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Preheat oven to 425°F.
Spread tomatillos, onion, garlic, and jalapeño on a sheet pan. Roast for 20–25 minutes, until soft and lightly charred.
Transfer to a blender or food processor. Add cumin, salt, sugar, cilantro, and lime juice. Blend until mostly smooth, but still a bit chunky. Taste and adjust seasoning if needed.
Preheat oven to 375°F. Lightly grease a 9x13 baking dish.
Layer 1: Spread 1–2 cups salsa in the bottom of the dish, arrange 6 corn tortillas over the salsa, spoon a bit more salsa over the tortillas, add half the shredded chicken and ⅓ of the shredded cheese, add several dollops of sour cream (~⅔ cup) and gently smear with the back of a spoon, spoon a little more salsa over the top.
Layer 2: Dip 6 more tortillas in salsa and layer on top, add the rest of the chicken, ⅓ of the cheese, and another ⅔ cup of sour cream (in ~6 dollops, spread evenly), spoon more salsa over everything.
Layer 3 (Top): Dip final 6 tortillas in salsa and layer on top, sprinkle with the final ⅓ of the cheese, finish with a generous drizzle of salsa over the top.
Bake covered with foil for 20 minutes. Remove foil and bake another 15–20 minutes, until bubbly and lightly browned.
Let rest for 10–15 minutes before slicing and serving.
Top with extra sour cream, avocado slices, and pickled red onions.