Let's cook.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken cubes to the skillet and season with chili powder, cumin, garlic powder, and salt. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
Stir in the rinsed black beans, diced tomatoes with green chilies (undrained), and red enchilada sauce. Bring the mixture to a simmer.
Add the corn tortilla strips to the skillet, stirring gently to combine and coat them with the sauce. Continue to simmer for 3-5 minutes, allowing the tortillas to soften slightly and absorb some liquid.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the skillet. Cover the skillet with a lid or foil and cook for 5 minutes, or until the cheese is melted and bubbly.
Remove from heat, garnish with fresh cilantro, and serve immediately.
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