Quick Chicken Veggie Skillet Enchiladas

Preheat oven to broil.

In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Then add diced red onion and cook until translucent and soft, about 3 minutes.

Add diced zucchini, red bell pepper, green bell pepper, black pepper, ground cumin, dried oregano, and kosher salt to the skillet. Cook for about 5 minutes until vegetables are slightly soft but still have a little bite.

Mix in corn, black beans, shredded chicken, tortilla strips, enchilada sauce, and half of the shredded cheese.

Stir everything together, and then top the skillet with the remaining shredded cheese.

Place the skillet in the oven and broil for 3 to 5 minutes or until bubbly and cheese is melted. Watch closely to not burn the cheese.

Serve the skillet enchiladas topped with chopped cilantro and a dollop of sour cream on each plate.