Step 1

Combine the chicken and enchilada sauce in a skillet over medium-high heat.

Step 2

Stir, then add in the black beans and diced peppers.

Step 3

Mix in the sour cream and corn tortilla pieces, continue to stir.

Step 4

Once everything is evenly hot, top the casserole with cheese and optional cilantro.

Step 5

Serve with avocado slices and enjoy or store in the refrigerator for later in the week!