Name: Layered Chicken and Black Bean Enchilada Casserole
Ingredients: 2 cups diced chicken breast meat; 0.5 teaspoon ground cumin; 0.5 teaspoon ground coriander; 1 (15 ounce) can black beans, rinsed and drained; 1 (4.5 ounce) can diced green chile peppers, drained; 2 tablespoons chopped fresh cilantro; 1 (10 ounce) can red enchilada sauce; 8 (6 inch) corn tortillas; 2 cups shredded Mexican blend cheese; 1 (8 ounce) container sour cream

Ingredients

2 cups diced chicken breast meat
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
2 tablespoons chopped fresh cilantro
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps

Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
Spread ½ enchilada sauce into an 11×7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.