1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chopped onion and bell pepper and cook for 3-5 minutes, or until softened. Stir in the minced garlic and cook for another minute until fragrant.

2. Pour in the enchilada sauce and chicken broth, stirring to combine. Reduce the heat to low and stir in the Greek yogurt (or sour cream), chili powder, cumin, salt, and pepper until smooth. Let it simmer gently for 2-3 minutes to allow the flavors to meld.

3. Stir in the shredded rotisserie chicken, corn, and black beans. Mix everything well to ensure the chicken and vegetables are fully coated in the creamy sauce.

4. Gently fold in the corn tortilla strips. They will soften as they absorb the sauce, adding a lovely texture and authentic enchilada feel to the skillet.

5. Sprinkle the shredded cheese evenly over the top of the chicken and sauce mixture in the skillet.

6. Cover the skillet with a lid or transfer it to a preheated broiler for 1-2 minutes, just until the cheese is melted and bubbly. Watch carefully to prevent burning if using the broiler.

7. Remove from heat. Garnish with fresh chopped cilantro, sliced avocado, and a squeeze of fresh lime juice, if desired. Serve hot directly from the skillet.