Chicken Enchilada Skillet Casserole
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
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.
Chicken Enchilada Skillet Casserole
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Ratings & Reviews
Based on 27 ratings
Rating Breakdown
About this Recipe
Craving the comforting taste of cheesy enchiladas but short on time? This Chicken Enchilada Skillet Casserole delivers all the classic flavors in a simplified, one-pan meal that’s perfect for busy weeknights. You'll love how easy it is to bring this vibrant, satisfying dish to your table.
The genius of this casserole lies in its streamlined approach: you get all the delicious layers of traditional enchiladas without the fuss of stuffing and rolling tortillas. Instead, corn tortilla strips are integrated right into the dish, soaking up all the savory sauces. A key technique for flavor depth is charring the vibrant bell peppers, onions, and corn in your skillet, which unlocks a smoky sweetness that truly elevates the entire dish.
Prepare for a hearty, savory experience where tender shredded chicken is bathed in rich enchilada sauce and prepared fresh salsa, complemented by sweet corn and crisp bell peppers. Melted reduced-fat Cheddar cheese creates an irresistible, golden topping, while the fresh grape tomatoes, cilantro, and radishes add a bright, fresh finish. The corn tortilla strips soften into the sauce, creating a comforting, cohesive texture that makes every spoonful satisfying.
This versatile casserole is easy to adapt to your pantry. Feel free to adjust the proportions of bell peppers, corn, or onion to your liking. While the recipe calls for reduced-fat Cheddar, you could experiment with other melty cheeses like Monterey Jack for a different cheesy pull. If you typically prefer a milder flavor, opt for a red enchilada sauce, or go for green enchilada sauce for a tangier profile, as both are specified options within the ingredients list. You can also easily add more baby spinach if you love extra greens.
This one-pan wonder is ideal for a comforting family dinner or a no-fuss weeknight meal. Serve it directly from your oven-safe skillet for minimal cleanup, perhaps alongside a simple green salad or a dollop of sour cream for a complete and satisfying meal.