Chicken Enchilada Skillet Casserole
This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead.
Ingredients
- 2 tablespoons olive oil
- 1 cup fresh or frozen corn kernels
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- ½ cup diced onion
- 1 5-ounce package baby spinach
- 2 ½ cups shredded cooked chicken breast
- 1 8-ounce pouch red or green enchilada sauce, such as frontera
- 1 ¼ cups prepared fresh salsa
- 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
- 1 ½ cups shredded reduced-fat cheddar cheese
- 1 cup coarsely chopped grape tomatoes
- ¼ cup chopped fresh cilantro
- ¼ cup matchstick-cut radishes