Preheat the oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.

Spread 1/2 enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon 1/2 chicken mixture over tortillas; sprinkle with 1/2 cheese and 1/2 sour cream. Spoon remaining 1/2 enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining 1/2 chicken mixture over tortillas. Cover dish with a lid or aluminum foil.

Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining 1/2 cheese over top and dot with remaining 1/2 sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.