Easy Chicken Enchilada Casserole

2 cups shredded cooked chicken
1 can (15 ounces) pinto beans, drained and rinsed
1 cup medium salsa verde, divided
2 teaspoons McCormick® Cumin, Ground
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Oregano Leaves
4 flour tortillas, 8-inch
1 package (8 ounces) shredded Mexican blend cheese, divided Substitutions: 1 container (8 ounces) sour cream, divided
Hot oven to 400F. Mix chicken, beans, 2/3 cup of the salsa verde, cumin, garlic powder and oregano in large bowl. Spray 9-inch pie plate with no stick cooking spray. Place 1 of the tortillas in pie plate. Layer with 1/3 of the chicken mixture, 1/3 of the sour cream and 1/2 cup of the cheese. Repeat layers of tortilla, chicken mixture, sour cream and cheese twice. Top with remaining tortilla, remaining 1/3 cup salsa verde and 1/2 cup cheese.
Bake 15 minutes or until heated through. Let stand 5 minutes before serving.