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Preheat the oven to 375°F.
In a large oven-safe skillet, heat the oil over medium heat. Add the onion, jalapeno, and garlic and saute until softened, about 5 minutes.
Add in the ground chicken and spices and stir to break up the chicken. Cook, stirring frequently, for another 5-7 minutes or until the chicken is cooked through.
In a medium bowl, whisk together the diced green chiles, enchilada sauce, yogurt, and lime juice until well combined and smooth.
Pour the enchilada sauce mixture into the pan, along with ⅓ cup water, and stir to combine.
Stir in the tortilla strips until they are evenly coated in the sauce and all the ingredients are well combined.
Carefully taste the mixture and adjust the seasoning, as needed (more salt, pepper, etc).
Top the mixture with the cheese and transfer the skillet to the oven.
Bake for 10-15 minutes or until the cheese is melted and bubbly around the edges.
Serve immediately while hot, garnished however you prefer.