Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper, sauté for about 5 minutes.

Stir in your cooked shredded chicken along with the enchilada sauce, cumin, chili powder, garlic powder, salt, and pepper. Cook for 3 minutes.

Spoon a thin layer of the chicken mixture into the greased baking dish.

Layer half of the tortilla strips on top of the chicken mixture, followed by half of the black beans, corn, and shredded cheese.

Repeat the layering process with the remaining chicken mixture, tortilla strips, black beans, corn, and cheese.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and return the casserole to the oven for another 10 minutes.

Allow the casserole to cool for a few minutes, then top with freshly chopped cilantro.

Serve warm with optional sides of sour cream and lime wedges.