Chicken Enchilada Skillet Casserole

Ingredients

• 2 tablespoon olive oil
• 1 cup frozen corn
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 5 ounce baby spinach
• 2 1/2 cup shredded cooked chicken breast
• 1 can (10 oz) enchilada sauce
• 1 1/4 cup prepared fresh salsa
• 8 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

Directions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. Top the casserole with tomatoes, cilantro, and radishes.