Easy Chicken Enchilada Skillet

Combine chicken and enchilada sauce in a large skillet over medium-high heat; cook and stir until heated through, about 5 minutes. Stir in black beans, green pepper, and jalapenos. Add corn tortillas and sour cream, stirring to combine. Continue to cook and stir until mixture is evenly heated through, about 5 minutes.

Remove from heat and top with cheese. Cover the skillet with a lid and allow the cheese to melt. Uncover and top with cilantro. Serve with sliced avocado.