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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Arrange 6 tortillas at the bottom of the dish to serve as the base layer.
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In a spacious mixing bowl, combine sour cream, cream of chicken soup, jalapenos, milk, garlic and onion powder, salt, pepper, and paprika. Whisk until the sauce achieves a thick, but spreadable consistency. You may need to add more milk, depending on the condensed soup used.
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Layer 2 cups of shredded chicken on top of the tortillas, followed by half of the prepared sauce and half of the cheese blend.
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Create a second layer following the same sequence—tortillas, chicken, sauce, and cheese.
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Bake for 30-35 minutes or until the cheese turns golden and bubbly.
