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Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
In a large bowl, mix together enchilada sauce, chicken broth, sour cream, green chiles, and taco seasoning until smooth.
Add the cooked chicken, black beans, rice, corn, and bell pepper to the sauce mixture. Stir to combine.
Layer 2 tortillas on the bottom of the prepared baking dish.
Spread half of the chicken mixture over the tortillas.
Sprinkle with ¾ cup cheddar and ¾ cup Monterey Jack cheese.
Repeat layers with remaining tortillas, chicken mixture, and top with remaining cheese.
Cover the dish with foil and bake for 20 minutes, or until hot and bubbly.
Let the casserole rest for 5 minutes, then garnish with chopped cilantro and serve.