Skillet Chicken Enchilada Bake

Preheat your oven to 400°F.

Wash 1 medium red bell pepper, remove the seeds, and chop it into 1/2-inch pieces.

Toss the chopped red bell pepper and 1 cup of corn kernels with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the seasoned pepper and corn across a large baking sheet, ensuring at least a half-inch of space between the pieces to promote browning instead of steaming.

Roast the vegetables in the preheated oven for 15 minutes until they are lightly charred and tender.

While the vegetables roast, grate 4 oz of cheddar cheese to yield 1 cup of cheese.

Cut 6 small corn tortillas into 1-inch wide strips.

Shred 10 oz of the leftover Moroccan-spiced roasted chicken thighs from Day 1.

Rinse and drain one 15 oz can of black beans.

In a 10-inch oven-safe skillet, combine the shredded chicken, roasted bell peppers, roasted corn, drained black beans, tortilla strips, and 1.5 cups of red enchilada sauce. Stir gently to coat all components evenly.

Sprinkle the 1 cup of grated cheddar cheese evenly over the top of the skillet mixture.

Bake the skillet in the oven at 400°F for 15 minutes, until the sauce is bubbling at the edges and the cheese is fully melted and lightly golden.

Wash and finely chop 1/4 cup of fresh cilantro.

Remove the skillet from the oven, garnish with the chopped cilantro, and serve hot with your favorite hot sauce on the side for customizable heat.