In a large bowl, combine the shredded cooked chicken, half of the green enchilada sauce, softened cream cheese, green chiles, and taco seasoning. Mix thoroughly until the ingredients are well blended and creamy.

Preheat your oven to 350°F (175°C). Take a 9x13 baking dish and pour in 1/2 cup of the enchilada sauce, spreading it evenly across the bottom.

Start by adding 4 corn tortillas to the bottom of the prepared baking dish, cutting them to fit as needed. Spread half of the chicken mixture over the tortillas, followed by a drizzle of more enchilada sauce and a sprinkle of shredded cheese.

Continue the layering sequence by adding another layer of corn tortillas, followed by the rest of the chicken mixture, more sauce, and more cheese. For the final layer, place a last set of tortillas on top, then pour the remaining green enchilada sauce and the rest of the cheese over it.

Cover the casserole tightly with aluminum foil and place it in the preheated oven. Bake for 20-30 minutes until heated through.

Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbling and golden brown.

Allow the casserole to cool for a few minutes before slicing into squares and garnishing with chopped fresh cilantro and a dollop of sour cream if desired.