A spicy and cheesy mexican chicken casserole.
Preheat oven to 350F. Coat a lasagna pan with cooking spray. Cut chicken into 1 inch pieces. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, salsa and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover bottom of pan. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces.