Preparation Steps

• Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
• Make the creamy sauce: In a medium saucepan over medium-low heat, whisk the enchilada sauce and cream cheese until completely smooth and melted, 3 to 4 minutes. Remove from heat and whisk in the sour cream, cumin, chili powder, garlic powder, jalapeños, and lime juice. Fold in the black beans.
• In a small bowl, combine the cheddar and Monterey Jack cheeses and set aside.
• In a large bowl, toss the shredded chicken with 1 cup of the warm sauce to coat. Reserve the remaining sauce for layering.
• Warm the tortillas in a dry skillet over medium heat, 10 to 15 seconds per side, until pliable. Tip: Stack them in a clean kitchen towel as you go—keeping them warm prevents cracking and helps them absorb just the right amount of sauce.
• Spread about 1/3 cup of the reserved sauce over the bottom of the prepared dish. Arrange a layer of tortillas (3 to 4, tearing to fit) over the sauce.
• Scatter half of the sauced chicken over the tortillas. Sprinkle with about one-third of the cheese mixture, then drizzle with 1/2 cup of the reserved sauce.
• Repeat with another layer of tortillas, the remaining sauced chicken, another third of the cheese, and 1/2 cup sauce. Top with a final layer of tortillas, spread the remaining sauce all the way to the edges, and finish with the remaining cheese.
• Cover the dish tightly with foil and bake for 22 minutes. Uncover and bake 8 minutes more, then switch the oven to broil and broil on high for 2 minutes, until the cheese is bubbly and lightly blistered.
• Let the casserole rest for 10 minutes before slicing so the layers set. Serve warm.