Step 1

Preheat the oven to 375 degrees.

Step 2

Cover the bottom of a large baking dish with a thin layer of enchilada sauce to prevent the casserole sticking.

Step 3

Arrange the halved tortillas to create a layer in the bottom of the dish, then top with approximately 1/3 of the remaining enchilada sauce, half the sour cream, half the chicken, half the black beans, and 3/4 cups of the shredded cheese. Repeat the process to create two layers.

Step 4

Arrange the remaining tortillas on top of the casserole. Top with the remaining enchilada sauce and shredded cheese.

Step 5

Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 10 minutes until the cheese on top is browned and bubbling.

Step 6

Leave the casserole to rest for 15 minutes before serving. This is important to stop the layers falling apart during slicing!

Step 7

Serve sprinkled with chopped cilantro, and with avocado and lime wedges on the side.