Active Time:25 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
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Ingredients
2tablespoonsolive oil
1cupfresh or frozen corn kernels
½cupdiced green bell pepper
½cupdiced red bell pepper
½cupdiced onion
2 ½cupsshredded cooked chicken breast
18-ounce pouchred or green enchilada sauce, such as Frontera
1 ¼cupsprepared fresh salsa
85- or 6-inch corn tortillas, cut into 1-inch-thick strips
1 ½cupsshredded reduced-fat Cheddar cheese
1cupcoarsely chopped grape tomatoes
¼cupchopped fresh cilantro
¼cupmatchstick-cut radishes
DirectionsPreheat 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.Jacob FoxTipFor best results, refrigerate and freeze leftovers without the toppings and add them after reheating.To make aheadCook the vegetables (Step 2) up to 1 day ahead and refrigerate.Originally appeared: EatingWell.com, January 2021; updated January 2023
Directions
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.Jacob FoxTipFor best results, refrigerate and freeze leftovers without the toppings and add them after reheating.To make aheadCook the vegetables (Step 2) up to 1 day ahead and refrigerate.
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.
Jacob Fox
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.
Originally appeared: EatingWell.com, January 2021; updated January 2023
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Nutrition Facts(per serving)342Calories14gFat25gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
