Chicken Enchilada Skillet Casserole
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.
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.