Chicken Black Bean Enchilada Bake

Flavored with mexican cheese, spices, green chiles, and a hint of creaminess from the sour cream.  An easy mexican dish that you can eat as is or eat with tortilla chips.  

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2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken or even canned or frozen shredded chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas or flour tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. If using fresh chicken, heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, green chili peppers and sour cream.

Spread a spoonful of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Pour remaning sauce with the chicken and bean mixture and stir.  Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese.

Make another layer of tortillas. Layer the remaining chicken mixture over the tortillas, using remaing cheese to top.

Bake for 30 minutes in the preheated oven or till bubbly and heated through.