Chicken and Black Bean Enchilada Casserole

I've had this recipe for a while and have been wanting to try it.  That's one of the reasons I love my summers off...having the time and energy to try these new recipes!  This was a really good casserole, it was fairly easy to put together, and we had plenty of left-overs.  I think this is a recipe that you could really adapt to fit your own likes...add jalapenos, green enchilada sauce, etc.  Enjoy!

Chicken and Black Bean Enchilada Casserole

3-4 chicken breasts, boiled and shredded
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground coriander
1/2 packet taco seasoning
2 tbsp fresh cilantro, chopped
1 15-oz can black beans, rinsed and drained
1 can red enchilada sauce (I used medium to give it a little spice)
1 4-oz can diced green chiles
8 6-in corn tortillas
16 oz sour cream
2 cups Mexican style shredded cheese
In a large skillet, heat cooked chicken, cumin, coriander, garlic, and taco seasoning with 1/4-1/2 cup of water.  Allow to simmer 5-10 minutes.  Add black beans, chiles, and cilantro to chicken; mix well.  Grease a 11x7 baking dish, spread 1/2 can of enchilada sauce in bottom of dish.  Place 4 tortillas over the sauce, overlapping if necessary.  Spoon half of the chicken mixture over the tortillas, and sprinkle 1 cup of cheese over the top.  Top with half of the sour cream, spreading evenly over the cheese.  Layer 4 more tortillas, then top with remaining enchilada sauce.  Spoon remaining chicken into dish.  Cover and bake for 30 minutes on 375 degrees.  After 30 minutes, remove the cover, sprinkle with remaining cheese and top with dollops of sour cream.  Bake an additional 5-10 minutes until cheese is melted.  Allow casserole to sit 10 minutes before serving.