Pre heat oven to 350 degrees F with the rack in the middle. With cooking spray, lightly grease a 2 quart square or rectangular baking dish.
In a large skillet heat the olive oil & onion over medium high heat for a few minutes until onions start to soften. Add the chickpeas, green chili peppers, chili powder & cumin. Stir and heat for 3 minutes to combine flavors.
In a bowl combine the sour cream, flour & garlic powder.
Place 4 of the tortillas on the bottom of the baking dish. Top with 1/2 of the chickpea mixture, 1/2 of the sour cream mixture & 5 ounces of enchilada sauce. Repeat this step one more time.
Place foil over the casserole and bake for 30 minutes or until heated through. Remove the foil & carefully top with cheddar cheese. Bake another 5 minutes or until cheese is melted. To brown the cheese you can low broil for a few minutes, but watch carefully.
To serve: drizzle with enchilada sauce & top with sliced tomatoes, avocado and green onions.
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