Chicken Enchiladas In A Skillet

corn tortilla chips (broken into bite-sized pieces (enough to cover the pan))

cooked chicken breast meat (shredded or chopped)

15- oz. can black beans (rinsed and drained (you might not use all of this))

10- oz. can mild RoTel Diced Tomatoes and Green Chiles (undrained)

15- oz. can red enchilada sauce

8- oz. can tomato sauce

grated Cheddar cheese (divided, more or less to taste)

grated Monterey Jack cheese (divided, more or less to taste)

avocado (sliced thin)

chopped green onions

Black olives (sliced)

Sour cream

Hot sauce (if desired)