Name: Chicken Enchilada Skillet Casserole
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 cup fresh or frozen corn kernels; 0.5 cup diced green bell pepper; 0.5 cup diced red bell pepper; 0.5 cup diced onion; 1 5-ounce package baby spinach; 2.5 cups shredded cooked chicken breast; 1 8-ounce pouch red or green enchilada sauce, such as Frontera; 1.25 cups prepared fresh salsa; 8 5- or 6-inch corn tortillas, cut into 1-inch-thick strips; 1.5 cups shredded reduced-fat Cheddar cheese; 1 cup coarsely chopped grape tomatoes; 0.25 cup chopped fresh cilantro; 0.25 cup matchstick-cut radishes

Chicken Enchilada Skillet Casserole

4.7

(15)

13 Reviews

This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead.

Andrea Kirkland, M.S., RD

Updated on January 11, 2023

Reviewed by Dietitian

Jessica Ball, M.S., RD

Active Time:

25 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Diabetes Appropriate High-Protein

Jump to Nutrition Facts

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

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.

Nutrition Facts (per serving)

342	Calories
14g	Fat
25g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size generous 1 cup
Calories 342
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 30g	60%
Total Fat 14g	18%
Saturated Fat 4g	20%
Cholesterol 70mg	23%
Sodium 656mg	29%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.