In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent and fragrant, about 3-4 minutes.
Stir in the cubed cooked chicken breasts and sprinkle with 1 tablespoon of taco seasoning. Mix well to coat the chicken with the seasoning, cooking for another 2-3 minutes.
Now it’s time to add the diced tomatoes with green chiles (undrained), black beans, and red enchilada sauce. Stir everything together, bringing it to a gentle simmer.
Gently fold in the flour tortilla strips ensuring they are well distributed throughout the mixture. Allow it to simmer for about 5 minutes until the tortillas soften and absorb some of the sauce.
Sprinkle the shredded Mexican cheese evenly over the top of the skillet. Cover with a lid and let it cook for another 2-3 minutes, until the cheese has melted and is bubbly.
Remove the skillet from heat and garnish with chopped fresh cilantro, cubed avocado, and diced Roma tomatoes. Serve warm with a dollop of sour cream on top.
