Chicken & Black Bean Enchilada Casserole

This is a great recipe I found on Pinterest.  It's borrowed from this blog.

Chicken & Black Bean Enchilada Casserole

2 cups diced or shredded chicken (I use a rotisserie chicken)
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp garlic powder
2 Tbsp chopped fresh cilantro
1 15oz can black beans, rinsed and drained
1 4.5oz can diced green chili peppers, drained
1 10oz can red enchilada sauce
8 6-inch tortillas
2 cups shredded Mexican blend cheese
1 8oz container sour cream

Preheat oven to 375.  Heat a large skillet over medium heat, and spray with cooking spray.  Saute chicken with cumin and coriander until chicken is cooked through.  Transfer to a medium bowl.  Stir in the cilantro, black beans, and green chili peppers.

Spread half of th eenchilada sauce over the bottom of an 11x7 inch baking dish that has been prepped with cooking spray.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and springkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas.  Top with the remaining chicken mixture.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove th ecover, and sprinkle the remaining cheese over the top and dot with sour cream.  Continue cooking, uncovered, for an additional 10 minutes (until cheese melts).

Let stand 10 minutes before serving.

*I topped the casserole with diced tomatoes, avocado, and the rest of the cilantro.