This Chicken and Black Bean Enchilada Casserole has layers of corn tortillas, black beans, enchilada sauce, cheese, and sour cream. This is a great Mexican dinner!
Preheat the oven to 375°. In a large bowl, combine chicken with cumin, coriander, cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish (9 x13 works too but it will be thinner) that has been sprayed with cooking spray. 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 and spread half of the sour cream. This can be a little tricky. Just add small dollops if you want.
Spoon the remaining enchilada sauce over the cheese/sour cream, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Remove the cover, and sprinkle the remaining cheese over the top. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Remove from oven and top with the remaining sour cream and cilantro for garnish.