Chicken Enchilada Skillet (Printable Recipe)
One-pan dish with cheesy chicken, charred veggies, and corn tortillas.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 cup fresh or frozen corn kernels
03 -
1/2 cup diced green bell pepper
04 -
1/2 cup diced red bell pepper
05 -
1/2 cup diced onion
06 -
1 (5-ounce) package baby spinach
07 -
2 1/2 cups shredded cooked chicken breast
08 -
1 (8-ounce) pouch red or green enchilada sauce
09 -
1 1/4 cups prepared fresh salsa
10 -
8 corn tortillas (5- or 6-inch), cut into 1-inch-thick strips
11 -
1 1/2 cups shredded reduced-fat Cheddar cheese
12 -
1 cup coarsely chopped grape tomatoes
13 -
1/4 cup chopped fresh cilantro
14 -
1/4 cup matchstick-cut radishes
# Steps to Follow:
01 -
Preheat the oven to 350°F.
02 -
Heat olive oil in a large ovenproof skillet over medium-high heat. Add corn, green bell pepper, red bell pepper, and onion. Cook, stirring occasionally, until vegetables are charred, 7 to 10 minutes.
03 -
Gradually add spinach in batches, stirring frequently, until wilted, 1 to 2 minutes.
04 -
Stir in cooked chicken, enchilada sauce, and salsa until evenly combined. Gently stir in tortilla strips.
05 -
Sprinkle shredded cheese over the top. Transfer skillet to the oven and bake until bubbly, about 15 minutes.
06 -
Top with grape tomatoes, cilantro, and radishes before serving.
# Extra Tips:
01 -
Refrigerate and freeze leftovers without toppings; add garnishes after reheating for best results.
02 -
Vegetables can be cooked up to 1 day ahead and refrigerated until use.