Heat a large skillet over medium heat and add the shredded rotisserie chicken, enchilada sauce, chunky salsa, and water; stir to combine.
Add the rinsed black beans, diced green chilies, minced chipotle peppers, dried oregano, chili powder, and ground cumin; stir well.
Bring the mixture to a simmer and cook for 3 to 4 minutes, stirring occasionally; taste and season with salt and pepper as needed.
Stir in the tortilla strips and cook for about 2 minutes until they begin to soften and absorb some sauce.
Sprinkle the shredded Mexican cheese blend evenly over the skillet, reduce heat to low, cover, and cook until the cheese melts, about 2 to 3 minutes.
Serve the skillet topped with sliced green onion, cilantro, sour cream, and extra salsa.
