Preheat oven to 350F.

Combine the ground cumin with the shredded chicken. Mix well. Set aside.

Meanwhile, scoop around 1/2 cup of enchilada sauce and pour in a baking dish. Spread the sauce all over the dish.

Lay four pieces of flour tortilla over the enchilada sauce. Spread some refried beans and sour cream over the tortilla. Arrange half of the shredded chicken on top and then top with cheese and enchilada sauce.

Make the next layer by arranging four pieces of flour tortilla on top of the enchilada sauce. Do the same step as in the first layer by spreading refried beans and sour cream over the tortillas. Top with the remaining chicken. Add cheese and enchilada sauce on top.

Make the last layer by arranging the last 4 flour tortilla pieces over the enchilada sauce. Spread the remaining refried beans, sour cream, and enchilada sauce. Top with Monterey jack cheese.

Bake the Chicken Enchilada Casserole for 35 to 40 minutes.

Remove from the oven. Serve.

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