Chicken and Black Bean Enchilada Casserole

First, set the oven to its highest temperature setting, 375 degrees F (or 190 degrees C).

Next, heat a large skillet over medium heat and spray it with cooking oil. Add the chicken along with some ground cumin and coriander; cook until the chicken is fully cooked. Transfer the cooked chicken to a medium-sized bowl.

Then, combine the black beans, diced chile peppers, and chopped cilantro in the bowl with the chicken.

After that, spread a layer of enchilada sauce over the bottom of an 11x7-inch baking dish. Place four tortillas on top of the sauce, overlapping them slightly if needed.

Add a layer of chicken mixture over the tortillas; sprinkle some cheese and a dollop of sour cream on top. Repeat this process by adding another layer of enchilada sauce over the tortillas, followed by four more tortillas.

Next, add another layer of chicken mixture over the tortillas; cover the dish with a lid or aluminum foil.

After that, bake the dish in the preheated oven for 30 minutes. Remove the lid or foil and sprinkle some cheese over the top; add a few dollops of sour cream. Continue baking, uncovered, until the cheese melts and becomes golden brown, which should take around 5 to 10 minutes more. Finally, let the dish stand for 10 minutes before serving.