Step 1

Preheat the oven to 450 degrees F.

Step 2

Melt the butter in a cast-iron skillet over medium-high heat. Add the onion, tomatoes and garlic. Season with the chili powder, cumin and salt and cook for 2 to 3 minutes. Add the beans, enchilada sauce and chicken, then stir to combine. Gently fold in the quartered tortillas and top with the cheese.

Step 3

Bake until the cheese has melted, 15 to 18 minutes.

Step 4

Remove from the oven and garnish with the sour cream, cilantro, olives and avocado. Serve with the lime wedges on the side.