Layered Chicken/ pork and Black Bean Enchilada Casserole

I got this original recipe from this site and I made it last night and it was so yummy.
http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html
Be sure to use the corn tortillas (don't substitute flour tortillas).

This is the original recipe written below. I did not do chicken we have eaten so much of it lately I used a pork sirloin roast instead. I made it very similar to how I do my cafe rio pork, but with out the sweetness. I put a 2 pound pork roast in my crock pot with enchilada sauce and let it cook on low for about 6-7 hours. then I removed the roast left the sauce in the pot and shredded it. This was enough meat for two dishes or one very meaty dish. then I followed the rest of the recipe except I used half a bunch of cilantro and a few green onions and a can of corn mixed in with the meat, bean, cilantro, green onions and bit of lime juice. I know it seems like I changed a lot but the basic idea was the same. we really liked it and it was very easy. and adaptable to Parker I just did a portion with no cheese or sour cream.
Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of 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 a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving