Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for 2–3 minutes until it begins to soften. Stir in the garlic and cook for another 30 seconds, being careful not to let it burn. Next, add the diced red and green bell peppers. Continue cooking for 4–5 minutes, stirring occasionally, until the peppers are tender but still slightly crisp.

Stir in the shredded chicken, chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the chicken is well coated in the spices and warmed through. This helps the flavors start blending before adding the sauce.

Pour the enchilada sauce into the skillet, followed by the black beans and corn. Stir gently until everything is evenly combined and coated in the sauce. Let the mixture simmer for 3–4 minutes so the flavors meld together and the sauce thickens slightly.

Cut the corn tortillas into thin strips (about 1-inch wide). Stir them into the skillet mixture, making sure they are evenly distributed and lightly coated in the sauce. The tortillas will soften as they absorb the sauce, giving the dish its hearty, casserole-like texture. Cook for about 3–4 minutes until the tortillas are tender.

Sprinkle the shredded cheese evenly over the skillet. Reduce the heat to low, cover with a lid, and let it cook for 2–3 minutes until the cheese is completely melted and gooey. If you want a golden, bubbly topping, you can place the skillet under the oven broiler for 2–3 minutes instead—just be sure your skillet is oven-safe.

Remove the skillet from the heat. Sprinkle freshly chopped cilantro on top for color and freshness. Serve hot straight from the skillet with your favorite toppings like sour cream, avocado slices, jalapeños, or a squeeze of lime. This one-pan dish is hearty, flavorful, and perfect for a quick weeknight dinner.