Heat the avocado oil in a large skillet over medium-high heat.
Add in the onions and bell peppers, then cook for about 3-4 minutes.
Combine the chicken, beans, and enchilada sauce in the skillet, mix, and lower the heat to medium-low. Let simmer for 3-4 minutes.
Stir in the sour cream and corn tortilla pieces.
Top with shredded cheese in an even layer, turn off the heat, and cover the skillet. Let it sit for about 5 minutes (or until the cheese is melted).
Top with fresh cilantro and avocado slices. Enjoy!
