Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, diced green chilies, chili powder, garlic powder, and onion powder.

Spread a thin layer of the chicken mixture on the bottom of a greased 9x13-inch baking dish.

Layer four corn tortillas over the sauce, overlapping slightly.

Spoon half of the remaining chicken mixture over the tortillas, spreading it evenly.

Sprinkle half of the shredded cheese over the chicken mixture.

Layer another set of four corn tortillas over the cheese.

Spread the rest of the chicken mixture evenly across this new tortilla layer.

Top with the last layer of shredded cheese.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10 minutes.

Once baked, let the casserole cool for a few minutes before serving.