Preheat your oven to 375°F (190°C).

In a large oven-safe skillet, heat some oil over medium heat. Add the diced onion and sauté until softened and translucent.

Add the diced zucchini and canned corn to the skillet. Sauté for a few minutes until the vegetables are slightly tender.

Stir in the shredded chicken, dried oregano, canned chopped green chilies, salt, and pepper. Mix well to combine the flavors.

Pour the red enchilada sauce and green enchilada sauce into the skillet, reserving a small amount of each for topping. Stir everything together until the chicken and vegetables are coated in the sauce.

Layer the corn tortilla strips evenly over the mixture in the skillet. Press them down slightly into the sauce.

Drizzle the reserved red enchilada sauce and green enchilada sauce over the tortilla layer.

Sprinkle the shredded cheddar cheese over the top, followed by the sliced black olives.

Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.

Once the skillet is cooked, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh cilantro, sour cream, and sliced jalapeños if desired.

Serve the Chicken Enchilada Skillet directly from the skillet or transfer individual portions to plates. Enjoy!