Prep the chicken: Pat chicken dry and cut into bite-size pieces. In a small bowl, mix 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and a few grinds of black pepper. Toss chicken with half of this spice mix.

Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in an even layer. Cook 4–6 minutes, stirring once or twice, until lightly browned and just cooked through. Transfer to a plate.

Sauté veggies: If the skillet is dry, add another teaspoon of oil. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Build the sauce base: Add the remaining spice mix to the skillet and toast for 20–30 seconds. Stir in enchilada sauce and drained fire-roasted tomatoes. Bring to a gentle simmer.

Add beans, corn, and tortillas: Stir in black beans, corn, and tortilla strips. Simmer 3–4 minutes, stirring occasionally, until the tortilla strips soften and the sauce thickens slightly.

Return the chicken: Add the cooked chicken and any juices back into the skillet. Stir to coat and simmer 2–3 minutes more to meld flavors. Taste and adjust salt or chili powder as needed.

Cheese and finish: Sprinkle cheese evenly over the top. Cover the skillet and reduce heat to low for 2–3 minutes, just until the cheese melts. Remove from heat. Squeeze in a little lime juice and scatter cilantro on top.

Serve: Spoon into bowls and add optional toppings like avocado, a dollop of Greek yogurt, jalapeños, and extra lime.