Ingredients:

2 cups chopped deli rotisserie chicken
2 tablespoons chopped fresh cilantro
1 can (15 ounce size) black beans — drained, rinsed
1 can (4.5 ounce size) chopped green chilies — undrained
1 can (10 ounce size) enchilada sauce
8 (5 inch size) corn tortillas
1 1/2 cup shredded colby-Monterey jack cheese blend
1 container (8 ounce size) sour cream

Directions:

Heat oven to 375F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

In medium bowl, mix chicken, cilantro, black beans and chiles.

Spread 2 tablespoons of the enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over cheese. Repeat with remaining tortillas, chicken mixture, 1/2 cup cheese, the enchilada sauce and sour cream.

Cover with foil. Bake 30 to 35 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.