Cook and Shred the chicken breast. This is easy to do with two forks in a bowl.
Add the dry spices to the shredded chicken breast, mix well, and set aside.
(Chili powder, kosher salt, ground black pepper, cumin, paprika, dry oregano)
In a separate bowl, combine sour cream, one cup of shredded sharp cheddar cheese, diced green chilies, one can of cream of chicken soup, and one cup of milk. Mix well and add to the shredded chicken mixture.
Spray non-stick spray oil on the bottom and sides of a 9"x13" pan. In this case, I used a coconut oil spray.
Layer the first layer of tortillas. Spread 1/3 of the mixture on the tortillas.
Continue until you have made three layers of tortillas and the chicken mixture. Ending with chicken. Add the remaining shredded sharp cheddar cheese on top. Mix in a bowl the second cream of chicken soup, half of a jar of green salsa(of your choice. I used my homemade green salsa that I had canned from the summer garden), and the remaining 1 cup of milk. Pour over the top of the casserole evenly.
Bake at 350 degrees until bubbly.
Take the casserole out of the oven and allow to cool for 5-10 minutes before cutting portions for everyone to enjoy. This will allow the casserole to set up a bit and make it easier to serve.