In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5-7 minutes. Remove chicken from skillet and set aside.

In the same skillet, add onion and bell pepper. Cook until softened, about 3-4 minutes. Add garlic and cook for another 30 seconds.

Return chicken to the skillet. Add black beans, diced tomatoes, enchilada sauce, corn, cumin, chili powder, salt, and pepper. Stir to combine.

Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Stir in the tortilla strips. Cook for another 5 minutes until they've softened and absorbed some of the sauce.

Sprinkle cheese over the top. Cover the skillet and cook for 2-3 minutes until the cheese is melted.

Remove from heat and let stand for 5 minutes before serving.

Garnish with your choice of optional toppings, if desired and enjoy!