Chicken and Black Bean Casserole

2 cups diced or shredded chicken breast meat

½ tsp. each: ground cumin, ground coriander, garlic powder

2 T. 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

2 cups shredded Mexican blend cheese

1 (8 oz) container sour cream
***Preheat the oven to 375 degrees and heat a large skillet over medium heat, and  spray with vegetable cooking spray***

1.  Sauté 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.

2. Spread half of the enchilada sauce over the bottom of an 11×7 inch  baking dish that has been sprayed with cooking spray. Place 4 tortillas  over the sauce, overlapping if necessary.

3. Spoon half of the chicken  mixture over the tortillas, and sprinkle with half of the cheese and  half of the sour cream.

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

5. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

6. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

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