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.
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
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.
Notes
Tip:
For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
To make ahead:
Cook the vegetables (Step 2) up to 1 day ahead and refrigerate.
