Chicken and Black Bean Enchilada Casserole

I found this on Pinterest. So good. All the kids and my husband loved it.
I adapted if from allrecipes.
2 cups shredded chicken
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
15 ounce can black beans
1-4 ounce can diced green chilies
10 ounces red enchilada sauce
8 6 inch corn tortilla
2 cups shredded cheese
8 ounces sour cream

1. Preheat oven to 375.
2. Mix together the shredded chicken with the garlic powder, cumin, chilies, black beans (rinse and drain the beans first) in a bowl.
3. Pour half the enchilada sauce in a 7x11 inch baking pan that has sprayed with cooking spray.
4. Lay half the tortillas on the sauce in the pan over lapping if necessary. 
5. Lay half the chicken mixture over the tortilla. 
6. Spread with half the cheese. 
7. Spread half the sour cream over the cheese. 
8. Spoon the remaining enchilada sauce over the the sour cream layer.
9. Lay with the remaining tortillas, followed by the rest of the chicken.
10. Cover with a lid of tin foil and bake for 30 minutes.
11. Remove the lid and sprinkle with the rest of the cheese.
12. Dot with the rest of the sour cream and bake uncovered for another 10 minutes.
13. Eat with salsa and green lettuce. So good.