Step 1

Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.

Step 2

In a skillet over medium heat, sauté the chopped onion for about 2 minutes until it starts to soften. Then add the minced garlic and continue to sauté for another minute until the onion is translucent and the garlic is fragrant.

Step 3

Stir in the ground cumin, chili powder, salt, and pepper. Add the shredded chicken and green chilies if using, mix well, and remove from heat.

Step 4

Warm the tortillas slightly in a skillet or microwave to make them pliable. Spread a thin layer (about 1/3 cup) of enchilada sauce on the bottom of the baking dish.

Step 5

Place 4 tortillas over the sauce, overlapping as necessary. Top with half of the sautéed chicken and onion mixture, half of the black beans, and a third of the cheese. Drizzle with some of the enchilada sauce (about 1/3 cup).

Step 6

Repeat the layering with another 4 tortillas, the remaining chicken, onion, black beans, another third of the cheese, and more enchilada sauce (about 1/3 cup).

Step 7

Top with the remaining 4 tortillas, the rest of the enchilada sauce, and the remaining cheese.

Step 8

Cover with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is melted and bubbly.

Step 9

Let the casserole cool slightly before garnishing with fresh cilantro or green onions. Serve with sour cream and sliced jalapeños on the side, if desired.