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

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

Stir in the cooked shredded chicken along with the enchilada sauce, ground cumin, chili powder, garlic powder, and season with salt and pepper. Heat through for 3 minutes.

Spread a thin layer of the chicken mixture across the bottom of your prepared baking dish.

Layer half of the corn tortilla strips, followed by half of the black beans, corn kernels, and 1 cup of shredded cheese.

Repeat by adding the remaining chicken mixture, followed by tortilla strips, remaining black beans, corn, and cheese. Finish with a sprinkle of cheese.

Cover with aluminum foil and bake for 25 minutes.

Remove foil and bake uncovered for an additional 10 minutes until bubbly and golden.

Allow to cool for a few minutes, garnish with cilantro, and serve with sour cream and lime wedges.