Begin by heating the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
Next, toss in the diced zucchini and grated carrot. Sauté for another 3-4 minutes until the vegetables are tender but still crisp.
Add the cubed chicken breast to the skillet. Season with salt, pepper, and cumin. Cook until the chicken is browned and fully cooked, approximately 6-7 minutes.
Stir in the fire-roasted diced green chiles and the rinsed black beans. Mix well and let everything heat through for about 2 minutes.
Add the red enchilada sauce to the skillet, stirring to combine all the ingredients. Let it simmer for 4-5 minutes, allowing the flavors to meld.
While the mixture simmers, in a separate small skillet, lightly toast the sliced corn tortillas over medium heat until they're warm and slightly crispy.
To serve, scoop the chicken and vegetable mixture into bowls. Top with crispy tortilla slices, a generous sprinkle of grated cheddar cheese, and garnish with avocado, sour cream, and fresh cilantro.
