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Preheat the broiler to high heat (500°F).
Cut the tortillas into ½ -inch strips and set aside.
In a 12-inch skillet, heat the olive oil over medium heat.
Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.
Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.
Add the tortilla strips and stir to combine, separating the strips from each other.
Top with cheese and broil for 2 to 3 minutes or until the cheese is melted.
Add toppings as desired and serve.