Dinner
Chicken Enchilada Skillet Casserole
Golden corn and sweet peppers mingle with tender chicken and wilted spinach in a bubbling pool of enchilada sauce. Crisp tortilla strips soak up the spicy juices while melted cheddar blankets each bite, finished with juicy tomatoes for bright freshness.
- Total
- 50 min
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 6
Nutrition per Serving
- Calories
- 342
- Protein
- 30g
- Carbs
- 25g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 8g
- Sodium
- 656mg
Ingredients
- 2 tbsp olive oil
- 1 cup fresh or frozen corn kernels
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1 5-ounce package baby spinach
- 2 1/2 cup shredded cooked chicken breast
- 1 8-ounce pouch red or green enchilada sauce, such as Frontera
- 1 1/4 cup prepared fresh salsa
- 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips
- 1 1/2 cup shredded reduced-fat Cheddar cheese
- 1 cup coarsely chopped grape tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup matchstick-cut radishes
Instructions
- 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.