1-Step 1: Sauté the Base Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add 1/2 cup diced yellow onion and cook until it’s soft and fragrant, about 3-4 minutes. Then, stir in 1 1/4 teaspoons chili powder, 1 teaspoon ground cumin, and 1/4 teaspoon garlic powder, along with kosher salt and freshly ground black pepper to taste. This mix builds a flavorful foundation that makes the dish pop.

2-Step 2: Add the Main Ingredients Mix in 2 cups cooked shredded chicken, 15 ounces of rinsed and drained black beans, 1 cup diced fire roasted green chiles, 2 tablespoons chopped cilantro, and 15 ounces of green enchilada sauce. Stir everything together so the flavors meld, letting it simmer for a few minutes to thicken up nicely.

3-Step 3: Incorporate the Tortillas Add the 5 corn tortillas cut into triangles and stir them in to absorb the sauce, which helps them soften without getting soggy. This is a smart shortcut that skips traditional rolling and keeps things easy for weeknight dinners.

4-Step 4: Top and Bake Sprinkle 1 cup shredded Monterey Jack cheese over the top, then pop the skillet into the preheated oven. Bake for 10 to 15 minutes until the cheese melts and everything is hot and bubbly. Once it’s done, garnish with avocado slices, extra cilantro, and a dollop of plain Greek yogurt or sour cream for a fresh finish.