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Heat oven to 350 degrees.
In a large bowl combine 3 cups shredded rotisserie chicken, 1 cup of the enchilada sauce, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon garlic powder, ½ teaspoon onion powder, 15-ounce can black beans, 7 ounce can diced green chilies, and a few large pinches of salt and pepper.
Slice corn tortillas in half so you’ll have 24 halves total.
Pour ½ cup of enchilada sauce into the bottom of a lightly greased 9×13 baking dish. Place 8 halves of tortilla in a single layer on top of the sauce.
Add ½ of the chicken mixture in an even layer on top of the corn tortillas. Sprinkle with ⅓ of the shredded cheese.
Add 8 more tortilla halves in a single layer.
Top that with the remaining chicken mixture. Sprinkle with another ⅓ of the shredded cheese.
Add remaining tortillas in a single layer. Pour another ½ cup of enchilada sauce over the tortillas. Sprinkle with remaining cheese.
Cover tightly with tin foil and bake for 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove foil and bake for another 10 minutes.
Let sit for 5-10 minutes, then slice, garnish and serve!
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