Prepare the Ingredients: Shred the rotisserie chicken, discarding the skin and bones. Dice the onion and bell pepper, mince the garlic, drain the beans, thaw the corn, and cut the tortillas into 1 1/2-inch pieces. Having everything prepped and ready will streamline the cooking process and ensure that you can add ingredients in the right order without delay.

Soften the Vegetables: Heat the neutral oil in a 12-inch (30 cm) deep skillet over medium heat. Add the onion, bell pepper, and salt. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the pepper has begun to soften. This step builds a flavorful base for the dish, enhancing the overall taste.

Bloom the Seasonings: Add the garlic, chili powder, cumin, and oregano. Cook for 30 to 60 seconds, stirring constantly. The mixture should smell fragrant, but the garlic and spices should not darken significantly. This blooming process releases the essential oils and flavors of the spices, making the dish more aromatic.

Build the Sauce: Pour in the enchilada sauce and chicken broth. Stir well, scraping the bottom of the skillet to release any browned seasoning. Bring the mixture to a gentle simmer. This step combines the flavors and creates a rich sauce that will coat the other ingredients.

Add the Chicken, Beans, and Corn: Stir in the shredded chicken, black beans, and corn. Cook for 3 to 4 minutes, stirring occasionally, until everything is evenly coated and beginning to heat through. This ensures that the chicken and vegetables are warmed and infused with the sauce's flavor.

Fold in the Tortillas: Add the tortilla pieces and gently fold them into the filling. Simmer uncovered for 4 to 5 minutes, stirring carefully once or twice. The tortillas should soften and absorb some sauce while remaining visible as separate pieces. This step is crucial for achieving the right texture, where the tortillas are tender but not mushy.

Add the First Portion of Cheese: Stir 1 cup (115 g) of the shredded cheese into the skillet. Cook for about 1 minute, until the cheese melts and the sauce looks creamy. The mixture should be thick and spoonable rather than soupy. This adds creaminess to the dish and helps bind the ingredients together.

Melt the Topping: Sprinkle the remaining 1 cup (110 g) cheese evenly over the surface. Reduce the heat to low, cover the skillet, and cook for 3 to 4 minutes, until the cheese is completely melted. The center of the skillet should reach 165°F (74°C) because the cooked chicken is being reheated. This step ensures that the cheese is perfectly melted and gooey.

Rest and Serve: Remove the skillet from the heat and let it rest uncovered for 5 minutes. This allows the sauce to thicken slightly. Top with sliced scallions and cilantro, if using, and serve with sour cream. Resting the dish helps the flavors meld and makes serving easier.