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Photo: Brie Passano
Active Time:25 minsTotal Time:40 minsServings:2Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:2
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:2
Servings:
2
Jump to Nutrition Facts
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Ingredients
2teaspoonsextra-virgin olive oil
⅓cupfresh or frozen corn kernels
¼cupdiced green bell pepper
¼cupdiced red bell pepper
¼cupdiced onion
1cupshredded cooked chicken breast
⅓cupred or green enchilada sauce, such as Frontera
⅓cupplus 2 teaspoons prepared fresh salsa
4(5- or 6-inch) corn tortillas, cut into 1-inch-wide strips
½cupshredded reduced-fat Cheddar cheese
⅓cupcoarsely chopped grape tomatoes
2tablespoonschopped fresh cilantro
2tablespoonsmatchstick-cut radishes
DirectionsPreheat oven to 350°F.Heat oil in a medium ovenproof skillet, such as cast-iron, over medium heat. 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.To make aheadRefrigerate cooked vegetables (Step 2) for up to 1 day.Originally appeared: EatingWell.com, September 2021
Directions
Preheat oven to 350°F.Heat oil in a medium ovenproof skillet, such as cast-iron, over medium heat. 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.To make aheadRefrigerate cooked vegetables (Step 2) for up to 1 day.
Preheat oven to 350°F.
Heat oil in a medium ovenproof skillet, such as cast-iron, over medium heat. 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.
To make ahead
Refrigerate cooked vegetables (Step 2) for up to 1 day.
Originally appeared: EatingWell.com, September 2021
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Nutrition Facts(per serving)480Calories18gFat50gCarbs35gProtein
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.
