Mix together the coconut milk and sour cream in a bowl.
Coat an 8″ round baking or pie dish with coconut oil or olive oil cooking spray.
Take 2 tortillas and place on the bottom of the dish.
First, top with 1/2 of the chicken. Then evenly pour 3/4 cup of the sour cream/coconut milk mixture on top. Then add 1/2 cup salsa, 1/4 cup of the diced green chilis, and 1/4 cup diced paleo cheese.
Top with 3 more tortillas. These will overlap a bit. Then layer again. The rest of the chicken, 3/4 cup of the sour cream/coconut milk mixture, 1/2 cup salsa, 1/4 cup diced green chilis, and 1/4 cup diced paleo cheese.
Finally, place the last 3 tortillas on top and top with the remaining 1/4 cup paleo cheese.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for about another five minutes or until the cheese starts to brown a bit.
Let sit for a few minutes to set, then slice and serve.
**This will be liquidy. Just grab a big spoon scoop it all out.