Preheat oven to 350 F. Lightly grease a 9 inch by 13 inch baking dish or a disposable equivalent dish with non-stick cooking spray.
In a large mixing bowl, combine shredded chicken, black beans, enchilada sauce, sour cream and ground cumin. Mix until well combined.
Place two tortillas in the bottom of the baking dish, so they cover as much of the bottom as possible.
Spoon about half of the chicken and black bean mixture over the tortillas.
Place another layer of two tortillas over the mixture.
Add the rest of the chicken and black beans on top of the next layer of tortillas.
Top with the two remaining tortillas.
Sprinkle the Mexican blend shredded cheese over the top of the tortillas.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted and begins to turn golden on top.
If you plan to freeze this, let it cool completely on a wire cooling rack. Cover with aluminum foil before you store it.