Step 1

Preheat oven to 350F. Grease a 9x13 baking dish or spray with nonstick spray.

Step 2

In a LARGE bowl, stir together the soup, sour cream, heavy cream, green chiles, rotel, enchilada sauce, and black beans. Stir until smooth.

Step 3

Carefully stir in 2 cups cheese until fully combined. Set aside.

Step 4

Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.

Step 5

Top with 6 of the corn tortillas, making a layer.

Step 6

Top the tortillas with half of the shredded chicken.

Step 7

Top chicken with half of the remaining sauce mixture, approximately 2 cups.

Step 8

Top with the remaining 6 tortillas, then the rest of the chicken, then the rest of the sauce.

Step 9

Top with the remaining 1 cup shredded cheese.

Step 10

Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.

Step 11

Top with tomatoes cilantro, and anything else you like. Then serve enjoy!