Layered Chicken and Black Bean Enchiladas

I received this recipe from an Enrichment class about 2 years ago and it has become one of our FAVORITES ever since!  This is so EASY and only takes a few minutes to whip up once you have all of the ingredients.  It is VERY versatile and you can totally add or substitute ingredients to your liking.  I like adding extra enchilada sauce, 1 can of corn (drained) and often substitute 1 can of diced tomatoes w/green chile's (drained) if I don't have green chile's on hand.  You can even leave out the chicken (if you forgot to cook it, just don't have any on hand or don't prefer meat) and make it vegetarian style by adding one can of corn. 

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained (optional) 

1 (4 oz) can diced green chile's 

2 C chicken, cooked and cubed

1 (10 oz) can enchilada sauce (I ALWAYS add more though)

8 corn tortillas (I often use 12 and put an extra layer on top)

1 (8 oz) container sour cream

1 1/2 C Mexican cheese blend, shredded (or whatever you have on hand)

Directions:

Preheat oven to 375 degrees.

Lightly grease pan (11x7) with cooking spray.

In medium size bowl, combine black beans, corn, chicken and diced green chile's; set aside.

Place small amount of enchilada sauce in bottom of pan, just enough to coat.

Layer first 4 tortillas.

Add 1/2 of chicken mixture, 1/2 C cheese, 1/2 of the enchilada sauce and dollop, randomly, 1/2 of the sour cream.

Repeat the layers using the rest of the ingredients.

Cover and bake for 40 minutes.  

Sprinkle with remaining 1/2 C cheese and bake, uncovered, for an additional 10-15 minutes. 

In a medium size bowl