Layered Mexican Chicken

This is a Weight Watchers recipe that I made Sunday night. It was very easy, especially because I had cooked chicken already. This served 12 so I halved it. Below is the halved recipe.

1 lb cooked chicken breasts, chopped into 1 inch pieces
1.5 c. fat-free sour cream (I used low fat because I always do)
1 15.5 oz can black beans, rinsed and drained
1 4 oz. can chopped green chiles, drained
1 c. shredded Monterrey Jack cheese (I used a mix of Cheddar and Pepper Jack)
1 tsp ground cumin
1/8 tsp black pepper
6 6 in corn tortillas, cut into 2 inch strips
salsa

Preheat oven to 350 and spray square baking dish with cooking spray.
Mix chicken, sour cream, beans, chiles, 1/2 c. of cheese, cumin, and pepper. Toss to combine.
Place half of the tortilla strips in an overlapping layer in bottom of pan. Spoon half of chicken mixture on top. Place the remaining tortilla strips on top in an overlapping layer. Top with remaining chicken mixture. Sprinkle with rest of cheese. Bake until heated through and the cheese is melted, about 30 minutes. Let stand 5 minutes, then cut into 12 portions and serve with salsa.