115-ounce can low sodium black beans or low sodium pinto beans, rinsed and drained
1/2cup2% or whole plain Greek yogurtdo not use fat free or it may curdle
6corn tortillascut into quarters
1cupshredded cheesesuch as sharp cheddar or cheddar jack, Mexican cheese blend, Monterey Jack, or pepper jack, divided
For serving: diced avocadossliced jalapeno, chopped fresh cilantro, additional Greek yogurt or sour cream
Place racks in the upper third and center of your oven and preheat the oven to 425 degrees F.
Heat the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper. Sauté until the vegetables brown and are becoming tender, about 6 minutes.
Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Keep the skillet handy. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt. Fold in the tortilla quarters and ¼ cup of the cheese.
Spoon the mixture back into the same skillet. Sprinkle the remaining cheese over the top.
Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes. If you like, switch the oven to broil and broil for a minute or two to make the top of the cheese brown (don't walk away to make sure the cheese doesn't burn). Remove from the oven (be careful, the skillet handle will be hot!). Let rest a few minutes, then serve hot with desired toppings.
TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a baking dish or oven-safe skillet in the oven at 350 degrees F until hot and cheese is bubbly.
TO MAKE AHEAD: Chop the vegetables as directed, and sauté them in the skillet. Transfer them to the mixing bowl, and store in the refrigerator overnight. Finish the recipe as directed when you're ready finish preparing.