Chicken Enchilada Skillet

Scaled for 5 portions · 5 steps

1 tbspextra virgin olive oil1small yellow onion (diced)1red bell pepper (cored and diced)1poblano pepper (or green bell pepper, cored and diced)1 tspgarlic powder1 tspground cumin1 tspdried oregano0.75 tspkosher salt0.25 tspground black pepper570 gred enchilada sauce3 cupcooked shredded crockpot Mexican chicken115-ounce can low sodium black beans (or low sodium pinto beans, rinsed and drained)0.5 cup2% or whole plain Greek yogurt (do not use fat free or it may curdle)6corn tortillas (cut into quarters)1 cupshredded cheese (such as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided)—For serving: diced avocados (sliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream)

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