Step 1

Heat the oven to 375F.

Step 2

Heat a large skillet or Dutch oven over medium high heat. Add 1 teaspoon of olive oil along with the chicken in an even layer. Sprinkle evenly with garlic powder, chili powder, smoked paprika, and ½ teaspoon salt. Cook until browned on one side (about 5 minutes) then flip and cook for 1 more minute (the chicken doesn’t need to be cooked all the way through). Remove from the pan and set aside.

Step 3

To the same skillet, turn the heat down to medium, then add 1 teaspoon olive oil, onion, and peppers. Cook until slightly charred and slightly tender, about 5 minutes.

Step 4

Add the chicken back to the pan, along with beans, ½ teaspoon salt, 1 cup enchilada sauce, and cream cheese, stirring until the cream cheese is well incorporated, stirring to scrape up any browned bits in the bottom of the pan.

Step 5

Spray a 9x13 ceramic baking dish with cooking spray. Add ½ cup enchilada sauce in the bottom of the pan. Layer 4 tortillas on top of the sauce.

Step 6

Carefully spoon half of the chicken fajita veggie mixture over the tortillas, layer on another 4 tortillas, spoon the remaining half of the chicken fajita veggie mixture over tortillas, then layer the remaining 4 tortillas on top.

Step 7

Pour the remaining ½ cup enchilada sauce on top of the tortillas, spreading evenly. Sprinkle evenly with the shredded cheese.

Step 8

Cover with foil and bake for 30 minutes or until bubbling. Uncover and bake an additional 10 minutes, or until the cheese is browned and melted.