1. Preheat your oven to 350 degrees F and lightly grease a 9×13-inch baking dish.

2. In a large skillet over medium heat, heat the olive oil. Add the finely chopped garlic, jalapeno pepper, and diced onion. Sauté for about 3 minutes until softened.

3. Stir in the shredded cooked chicken, diced green chiles, smoked paprika, cumin, chili powder, salt, and pepper. Cook until warmed through, about 2 minutes.

4. Reserve 1/2 cup of the enchilada sauce and pour the rest into the skillet with the chicken mixture. Stir well to combine and let it cook briefly to meld the flavors. Turn off the heat and gently fold in the sour cream.

5. Spread the reserved enchilada sauce evenly over the bottom of your greased baking dish. Lay a layer of corn tortillas on top, cutting them as needed to ensure full coverage. Spread one-third of the chicken filling evenly over the tortillas, then sprinkle one-third of the shredded cheese. Repeat this layering process two more times, finishing with a generous layer of cheese on top.

6. Cover the casserole with greased foil and bake in your preheated oven for 30 minutes. Then, uncover and bake for another 10 to 15 minutes until the cheese is bubbly and golden brown.

7. After removing it from the oven, let the casserole rest for about 10 to 15 minutes. Garnish with fresh cilantro before serving.