2 cups chopped rotisserie chicken from the deli
2 tablespoons chopped cilantro
1 15-ounce can black beans drained & rinsed
1 4-ounce can chopped green chili peppers undrained
1 10-ounce can red enchilada sauce
8 corn tortillas
1 1/2 cups shredded monterey jack-colby cheese
1 8-ounce carton sour cream
Heat oven to 375 degrees. Spray 11 x 7 inch glass baking dish with Pam. In a medium bowl, mix chicken, cilantro, black beans and chiles.
Spread 2 Tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas over the sauce, overlapping as necessary. Spoon half of the chicken mixture over the tortillas; sprinkle with 1/2 cup of the cheese. Spoon half of the remaining enchilada sauce and half of the sour cream randomly over the cheese. Repeat with the 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 the remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.