Only requires one pan!
Watch the video here: https://youtube.com/shorts/Ia4RbBDu75o
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
- 5-ounces baby spinach
- 2 ½ cups shredded cooked chicken breast
- 8-ounce pouch red or green enchilada sauce
- 1 ¼ cups prepared fresh salsa
- 8 6-inch corn tortillas, cut into 1-inch-thick strips
- 1 ½ cups shredded cheddar cheese
- 1 cup coarsely chopped grape tomatoes
- ¼ cup chopped fresh cilantro
- ¼ cup matchstick-cut radishes
- Sour cream
Instructions
- Preheat oven to 350°F.
- Heat oil in a large cast-iron skillet. 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 cooked chicken, enchilada sauce, and salsa until combined.
- Gently stir in tortilla strips.
- Sprinkle with cheese.
- Transfer to the oven and bake until bubbly, around 15 minutes.
- Top the casserole with sour cream, tomatoes, cilantro, and radishes.