Chicken Enchilada Skillet

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 1 small white or yellow onion, diced
• 1 small red bell pepper, diced
• 4 cloves garlic, minced
• 1 pound (about 3-4 cups) shredded cooked chicken
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 2 cups red enchilada sauce, homemade or store-bought
• 6 small corn tortillas, cut into strips
• fine salt and freshly-ground black pepper, to taste
• 2 cups (8 ounces) shredded Mexican-blend cheese
• toppings: chopped fresh cilantro, chopped green or red onions, sliced avocado, sour cream