▢1 pound chicken cooked and shredded ▢1 (16-ounce) tub sour cream ▢1 (15-ounce) can black beans drained and rinsed ▢1 (19-ounce) can Las Palmas Green Chile Enchilada sauce ▢1 (15.25-ounce) can corn drained and rinsed ▢1 teaspoon garlic powder ▢½ teaspoon cumin ▢1 teaspoon chili powder ▢1 teaspoon salt ▢½ cup chopped cilantro ▢12 small flour tortillas ▢8 ounces Mexican blend cheese shredded
Preheat oven to 350°F
Cut tortillas in half and set aside.
Mix chicken, sour cream, black beans, 1 ½ cups enchilada sauce, corn, half of the cilantro, and spices into a large bowl.
In a 9×13 pan, scoop ⅓ of the chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas over the chicken
For the third layer, pour the remaining enchilada sauce over the tortilla layer and then sprinkle the cheese on top.