layered mexican chicken

my friend made me this dish for our family a few weeks ago.  it was delicious. 

serves 8

2 lb. cooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded monterey jack cheese or mexican-style cheese blend
8 oz. chopped green chilies
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa

1. preheat oven to 350-degrees F.  coat a lasagna pan with cooking spray.
2. cut chicken into 1-inch pieces.
3. place chicken in large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin and pepper: mix well and set aside.
4. arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface.  top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.  sprinkle with remaining cup of cheese.
5. bake until filling is bubbly and cheese is melted, abut 30 minutes.  let stand 5 minutes before slicing into 12 pieces.  serve with salsa on the side.