1. Preheat oven to 400°F if broiling cheese melt in oven.

2. Heat olive oil in a large oven-safe skillet over medium heat.

3. Add diced onion and bell pepper and sauté until softened, about 4-5 minutes.

4. Stir in minced garlic and cook for 30 seconds until fragrant.

5. Add shredded chicken, chili powder, cumin, salt, and pepper and stir to coat.

6. Pour in enchilada sauce and simmer for 3-4 minutes, stirring to combine.

7. Fold in torn tortilla strips and half of the cheese, stirring gently.

8. Sprinkle remaining cheese over the top of the skillet.

9. Transfer skillet to oven or broiler and cook until cheese is bubbly and golden, about 3-5 minutes.

10. Remove from heat and let rest for 2 minutes.

11. Top with Greek yogurt, cilantro, and a squeeze of lime before serving.