Preheat oven to 350 degrees. In a large bowl combine cilantro, chicken, soup, 1 1/2 cups of the shredded cheese, sour cream, chilies, 1 tsp of the chili powder and cumin. Mix well. Place 4 tortillas on the bottom of a 9" square baking pan, overlapping in the middle. Spoon 2 cups of the chicken mixture over tortillas and spread evenly. Repeat for a second layer and top with remaining 1/2 cup cheese. Stack remaining 3 tortillas and cut into 16 thin triangles using a sharp knife and sprinkle over top of casserole. Sprinkle with remaining 1/8 tsp chili powder and bake for 35 minutes or until thoroughly heated.

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