Preheat oven to 350 degrees and lightly grease a 2-quart glass baking dish (typically an 8x8 or 7x11-inch baking dish).
In a large bowl, combine the shredded chicken, green chilis, sour cream, softened cream cheese, garlic powder, onion powder, sea salt, chili powder, and cumin. Taste and add more sea salt and seasonings if needed (you will most likely need more seasonings if you used cauliflower rice). If the chicken mixture tastes "flat", it needs more sea salt.
Spread ⅓ of the enchilada sauce over the bottom of the baking dish, then layer 4 halves of the tortillas over the sauce.
Layer ⅓ of the chicken mixture over the tortillas, slightly spreading it out, then sprinkle on ⅓ of the cheese.
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 for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and browned.
Let set for 5 minutes to firm up, then top with garnishes and serve.
Notes
Prefer to make this casserole with cauliflower rice instead of tortillas? No problem! See the subheading in the post entitled "Variations"!
Don't want to make your own tortillas? Myfavorite store-bought tortillas are Maria & Ricardo's Almond Flour Tortillas(they're usually cheaper at your local Sprout's or health food store!).
If using a different brand of store-bought keto tortillas, you will need to adjust the nutritional information based on the tortillas you use. If using Maria & Ricardo's Tortillas, the nutrition info is in the post above under "Substitutions".
For the shredded chicken, use leftover shredded chicken, rotisserie chicken (be sure to remove the skin and bones!), or make your own perfectly cooked shredded chicken.
Be sure to soften the cream cheese or it will not stir into the mixture well. You can soften it by cutting it into cubes and letting it sit at room temperature for 30 to 40 minutes, or by removing the wrapping and placing it in the microwave for 10 or so seconds on a microwavable-safe dish.
Hand-shredded cheese melts much better, but if you're short on time like me, pre-shredded will work fine 👍
This recipe can easily be doubled for a large crowd and baked in a 13 x 9-inch baking dish.