Heat a large skillet over medium heat and add the ground beef, seasoning it with salt, pepper, chili powder, and cumin. Cook for about 7-10 minutes, breaking up the meat as it browns, until it’s no longer pink. Once cooked, transfer the beef to a plate and set aside.

In the same skillet, add the chopped onion, green bell pepper, and red bell pepper. Sauté the veggies for roughly 5 minutes until they soften and become vibrant. Stir in the minced garlic, cooking for an additional 30 seconds until it releases a fragrant aroma.

Return the cooked beef to the skillet with the sautéed vegetables. Carefully mix in the corn tortilla strips and pour in the enchilada sauce. Stir well, ensuring everything is thoroughly combined.

Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the beef and veggie mixture. Reduce heat to low, cover the skillet, and let it cook for 5-7 minutes.

Once the cheese is melted and everything is heated through, remove the skillet from the heat. Garnish your Enchiladas Skillet with fresh cilantro.