Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced onion and red bell pepper for about 5 minutes until softened.

Stir in cooked shredded chicken, enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 3 minutes.

In the greased baking dish, spread half of the chicken mixture, followed by half of the corn tortillas, black beans, corn, and a layer of shredded cheese.

Repeat the layers with the remaining chicken mixture, tortilla strips, black beans, corn, and shredded cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Let the casserole cool for 5-10 minutes. Garnish with fresh cilantro and serve with sour cream and lime wedges if desired.