Instructions: Preheat the oven to 375 degrees F. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans and green chilies.

Spread half the enchilada sauce over the bottom of an 11 x 7 baking dish.

Place 4 tortillas over the sauce, overlapping if necessary. Spoon half the chicken mixture over the tortillas, and sprinkle with half the cheese and half the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with lid or aluminum foil.

Bake for 30 minutes in the preheated oven. Remove the cover and sprinkle the remaining cheese and sour cream over the top. Return to the oven, uncovered, for an additional 5 - 10 minutes, or until the cheese melts. Let stand 10 minutes before serving.

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