1-First Step: Preheat your oven to 425°F to get it ready for the final bake, which helps melt the cheese perfectly. While the oven heats, prepare your ingredients by dicing the bell pepper and slicing the green onions, separating the parts as noted. This mise en place keeps things organized and makes cooking faster, especially if you’re adapting for dietary needs like using black beans instead of pinto.

2-Second Step: Heat the 2 teaspoons of olive oil in a large oven-safe skillet over medium heat. Once the oil is warm, add the diced yellow bell pepper and the white or light green parts of the green onions. Cook them until they’re tender, which takes about 6 to 7 minutes, stirring occasionally to avoid burning.

3-Third Step: Turn off the heat and stir in the spices 1 ½ teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon dried oregano along with the 2 ½ cups shredded chicken, 2 cups enchilada sauce, and the can of pinto beans. Mix everything well to combine the flavors evenly, allowing the sauce to coat the ingredients thoroughly.

4-Fourth Step: Gently fold in ¾ cup of the shredded cheese and the corn tortilla wedges into the mixture. Make sure the tortillas are evenly coated with the sauce so they absorb the flavors without getting too soggy, which is why corn works best here. If you’re making a vegetarian version, this is where you’d add sautéed mushrooms instead of chicken.

5-Fifth Step: Sprinkle the remaining 1 ¼ cups of cheese over the top of the skillet for a gooey finish. For added variety, consider toppings like fresh cilantro or avocado to personalize your plate. Pop the skillet into the preheated oven and bake until the cheese is melted and bubbly, about 12 to 15 minutes, keeping an eye on it to prevent overcooking.

6-Final Step: Remove the skillet from the oven and let it cool for a minute before adding your desired toppings, such as green onion tops, halved grape tomatoes, or sliced radishes. Serve it warm straight from the pan for a family-style meal, and enjoy the layers of flavor that make this dish so satisfying. Remember, leftovers can be stored for up to 4 days in the fridge, perfect for meal prep.