2 c. chopped cooked chicken
2 tbsp. chopped fresh cilantro
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chiles
1 (10 oz.) can enchilada sauce
8 (6-inch) corn tortillas
1 1/2 c. Colby-Jack cheese, shredded
8 oz. sour cream

Heat oven to 375°F. Spray 2-quart glass baking dish with nonstick cooking spray. In medium bowl, combine chicken, cilantro, black beans and chiles; mix well. Spoon 2 tablespoons enchilada sauce in bottom of baking dish. Place 4 tortillas over sauce. Spoon half chicken mixture over tortillas; sprinkle with 1/2 cup cheese. Spoon 1/2 sauce and 1/2 sour cream randomly over cheese. Repeat layers; cover with foil.

Bake 30 to 35 minutes. Uncover; sprinkle remaining cheese on top and bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.