Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté diced onion and red bell pepper for about 5 minutes.

Reduce heat to low and add shredded chicken with enchilada sauce, ground cumin, chili powder, garlic powder, and a pinch of salt and pepper. Stir well and cook for 3 minutes.

Spread a layer of the chicken mixture in the greased baking dish.

Layer half of the corn tortillas over the chicken mixture, then top with half of the black beans, corn, and shredded cheese.

Repeat layering the remaining chicken mixture, the second half of the tortillas, black beans, corn, and shredded cheese.

Cover the casserole with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Let it cool for 5 to 10 minutes, then garnish with fresh cilantro.

Slice the casserole and serve with sour cream and lime wedges.