Preheat oven to 350-degrees F. Spray baking dish with a cooking spray. Set aside.
In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper. Set aside.
Pour remaining can of enchilada sauce in a pie plate.
Separate the tortillas into three stacks of four. Tear corn tortillas in half, keeping them in their separate piles.
Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish. You may have to tear some of the tortillas into fourths to make them fit better in the dish.
Spread 1/3 of the chicken mixture over the tortillas.
Sprinkle 1-2 cups cheese over the chicken mixture.
Repeat steps 6-8 twice more, ending with cheese.
Bake, uncovered, in a 350-degree F oven for 1 hour. Remove from oven and allow to sit for 10 minutes before serving. Sprinkle with finely chopped cilantro.