This is a tasty and rich dish and a complete meal in itself.

No. of Servings: 52 cups Chicken Breast (diced)
1/2-tsp Ground Cumin
1/2-tsp Ground Coriander
1 cans Black Beans (rinsed and drained)
1 cans Red Enchilada Sauce
2 tbsp Fresh Cilantro or Mexican Parsley (chopped)
1 cans Green Chili (diced)
2 cups Cheese (shredded)
1 cup Sour Cream
8 Corn Tortillas (6 inch)

1. Preheat the oven to 375 degrees F.
2. Heat skillet and spray with vegetable cooking spray.
3. Sauté chicken with cumin and coriander until chicken is cooked through.
4. Stir in the cilantro, black beans and green chili peppers.
5. Spread half of the enchilada sauce over the bottom of baking dish.
6. Place 4 tortillas over the sauce, overlapping them.
7. Pour half of the chicken mixture over the tortillas.
8. Sprinkle with half of the cheese and half of the sour cream.
9. Put the remaining enchilada sauce over the cheese.
10. Put the remaining tortillas over it.
11. Layer the remaining chicken mixture over the tortillas.
12. Cover dish with aluminum foil and bake for 30 minutes in the oven.
13. Remove the cover and sprinkle the remaining cheese and sour cream over it. Continue cooking, uncovered until cheese melts.
14. Let stand 10 minutes before serving.

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