Chicken Enchilada Skillet Casserole
Ingredients
- 2 TBSP olive oil
- 1 C fresh or frozen corn kernels
- ½ C diced green bell pepper
- ½ C diced red bell pepper
- ½ C diced onion
- 1 5-ounce package baby spinach
- 2½ C shredded cooked chicken breast
- 1 8-ounce pouch red or green enchilada sauce, such as Frontera
- 1¼ C prepared fresh salsa
- 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
- 1½ C shredded reduced-fat Cheddar cheese
- 1 C coarsely chopped grape tomatoes
- ¼ C chopped fresh cilantro
- ¼ C matchstick-cut radishes
Directions
- Preheat oven to 350°F.
- Heat oil in a large ovenproof skillet, such as cast-iron. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
- Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.
- Top the casserole with tomatoes, cilantro, and radishes.