Prep your pieces: Shred the chicken, dice the onion, mince the garlic, and slice the tortillas into strips or quarters. This makes the cooking go fast.

Warm the tortillas: Heat 1 tablespoon of oil in a large skillet over medium. Add half the tortilla strips and cook 2–3 minutes, stirring, until lightly toasted and pliable. Remove, repeat with another tablespoon of oil and the remaining strips, then set all tortillas aside.

Sauté aromatics: Add a little more oil if needed. Cook the onion with a pinch of salt for 3–4 minutes until soft and glossy. Stir in the garlic and cook 30 seconds until fragrant.

Add spices: Sprinkle in 1–2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Stir for 30 seconds to bloom the spices.

Build the base: Pour in the enchilada sauce and bring to a simmer. Add the black beans and corn. Let it bubble gently for 2 minutes to thicken slightly.

Stir in chicken and tortillas: Add the shredded chicken and the toasted tortilla pieces. Fold gently to coat everything in sauce. If it looks dry, add a splash of water or extra sauce. Taste and adjust salt.

Cheese time: Sprinkle half the cheese over the top, fold once to distribute, then add the remaining cheese on the surface. Reduce heat to low, cover, and cook 3–5 minutes until melted and gooey.

Finish with freshness: Squeeze in the juice of half a lime and scatter chopped cilantro. Give it one gentle stir or leave the melty top intact.

Serve: Spoon into bowls and top with sour cream, jalapeños, avocado, more cilantro, and a dash of hot sauce if you like heat.