Season chicken thighs with garlic powder, cumin, oregano and salt and pepper. Sauté in a large skillet over medium heat (no need to add any oil) until the chicken thighs are lightly browned and cooked through.
To the skillet add in the black beans, enchilada sauce and salsa. Bring mixture to a simmer and heat until black beans are cooked through.
Add in the strips of corn tortillas and stir gently until coated in sauce and heated through. Top the mixture with the shredded cheese and cover with the lid for about 3 minutes, until the cheese is melted. Garnish with your desired toppings and enjoy!