Preheat the oven to 375°F (190°C). Heat a large skillet or Dutch oven over medium-high heat and add 1 teaspoon of olive oil. Arrange the chicken pieces in an even layer, then season evenly with garlic powder, chili powder, smoked paprika, and ½ teaspoon of salt. Cook the chicken until browned on one side, about 5 minutes, then flip and cook for another minute. The chicken does not need to be fully cooked at this stage. Remove the chicken from the pan and set aside. Lower the heat to medium, add the remaining 1 teaspoon of olive oil to the same skillet, then add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are slightly charred and tender, about 5 minutes. Return the chicken to the pan along with the pinto beans, remaining ½ teaspoon salt, 1 cup of enchilada sauce, and the cream cheese. Stir well, incorporating the cream cheese and scraping up any browned bits from the bottom of the pan. Spray a 9x13-inch ceramic baking dish with cooking spray. Spread ½ cup of enchilada sauce evenly across the bottom. Place 4 tortillas over the sauce to form the first layer. Carefully spoon half of the chicken and vegetable mixture over the tortillas. Add another layer of 4 tortillas, then spread the remaining chicken and vegetable mixture on top. Finish with the last 4 tortillas. Pour the remaining ½ cup of enchilada sauce over the top layer, spreading it evenly, and sprinkle with shredded Mexican cheese. Cover the dish with aluminum foil and bake for 30 minutes until bubbling. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden brown.