Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.

In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, diced tomatoes with green chilies, black beans, corn, chili powder, cumin, salt, and pepper. Stir everything together until well combined.

Spread a thin layer of the chicken mixture on the bottom of the baking dish.

Layer half of the tortilla pieces over the mixture, then top with half of the remaining chicken mixture and half of the shredded cheese.

Repeat with the remaining tortillas, chicken mixture, and cheese.

Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden.

Garnish with chopped fresh cilantro if desired. Let rest for 5 minutes before serving.