In a large bowl, combine shredded chicken, green chilis, sour cream, softened cream cheese, and seasonings.
Layer ⅓ of the enchilada sauce on the bottom of the casserole dish and place 4 halves of the keto tortillas over the sauce.
Repeat layering ⅓ of the enchilada sauce, 4 halved tortillas, ⅓ of the chicken mixture, and ⅓ of the cheese 2 more times, for a total of 3 layers.
Cover with foil and bake at 350 degrees for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and browned.